Sauted Green Beans with Mushrooms and Onion
Transform your weeknight side dishes with this vibrant and flavorful recipe for Sautéed Green Beans with Mushrooms and Onion. Crispy-tender green beans are blanched to perfection before being tossed with caramelized onions, earthy mushrooms, and a fragrant garlic butter-olive oil blend. A hint of red chili flakes adds an optional touch of heat, while fresh parsley lends a pop of color and freshness. This quick and easy dish requires just 30 minutes from prep to plate, making it an ideal choice for busy families or effortless entertaining. Perfectly seasoned with salt and pepper, this veggie-forward recipe pairs beautifully with roasted meats, grilled chicken, or even a plant-based entrée. An irresistible combination of simplicity and sophistication for your table!
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 200 grams button or cremini mushrooms
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and trim the green beans by snapping or cutting off the stem ends. Slice them into bite-sized pieces if desired.
Clean the mushrooms with a damp paper towel and slice them thinly. Peel the onion, slice it in half, and cut into thin strips. Mince the garlic cloves.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Add the sliced onions to the skillet and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.
In a separate pot, bring a large pot of water to a boil and add a generous pinch of salt. Blanch the green beans by boiling them for 3-4 minutes, then drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again after 1 minute.
Add the blanched green beans to the skillet with the mushrooms and onions. Drizzle the remaining tablespoon of olive oil over the vegetables and toss to combine.
Season with salt, black pepper, and red chili flakes (if using). Cook for an additional 3-4 minutes, stirring frequently, until the green beans are tender and everything is well combined.
Transfer the sautéed green beans, mushrooms, and onions to a serving dish and garnish with fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2056 mg | 44% | |
*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.
