Green Beans with Mushrooms
Elevate your side dish game with this delectable Green Beans with Mushrooms recipe, a perfect harmony of earthy flavors and vibrant textures. Freshly blanched green beans retain their crispness and vivid color, while savory cremini mushrooms are sautéed to golden perfection in olive oil and garlic, creating a deliciously aromatic base. A touch of butter adds richness, while a squeeze of lemon juice brightens the dish with a zesty finish. Seasoned simply with salt, pepper, and an optional garnish of fresh parsley, this quick and easy recipe, ready in just 25 minutes, is ideal for weeknight dinners or holiday feasts. Serve warm alongside your favorite mains for a healthy, flavorful, and irresistible vegetable side. Keywords: green beans with mushrooms, sautéed vegetables, quick side dish, healthy vegetable recipe.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 250 grams cremini mushrooms
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, chopped)
Instructions
Wash and trim the ends off the green beans. Set them aside.
Rinse the cremini mushrooms and pat them dry. Slice them into thin pieces.
Peel and finely mince the garlic cloves.
Bring a large pot of water to a boil. Add the green beans and blanch them for 3-4 minutes, until tender but still crisp. Drain the green beans and transfer them to an ice bath to stop the cooking. Drain again and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Push the mushrooms to the side of the skillet and add the butter. Once melted, add the green beans to the skillet and toss to combine.
Season the mixture with salt and ground black pepper. Stir well to coat the green beans and mushrooms evenly.
Cook for another 2-3 minutes, allowing the green beans to reheat and absorb the flavors.
Remove the skillet from heat. Drizzle the lemon juice over the vegetables and give them a final toss.
Transfer the green beans with mushrooms to a serving dish. Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2144 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
