Garlic Butter Sautéed Green Beans and Mushrooms: The Ultimate Side Dish Recipe

Hi, I’m Emily, and if you’ve ever danced around your kitchen to the smell of something bubbling on the stove, then we’re already kindred spirits.

I created Luscious Recipes in 2023, but the seeds were planted long before—probably around the time I first baked cookies with my grandmother, flour in my hair and a grin I couldn’t wipe off. The kitchen has always been my happy place, where creativity and comfort blend effortlessly. This simple yet delicious Garlic Butter Sautéed Green Beans and Mushrooms recipe captures everything I love about cooking—fresh ingredients, quick preparation, and incredible flavor that transforms ordinary vegetables into something special.

There’s something magical about the combination of crisp green beans and earthy mushrooms, especially when they’re brought together with aromatic garlic and rich butter. This side dish has become a staple in my home, appearing alongside everything from weeknight chicken dinners to holiday feasts. I’m excited to share this Garlic Butter Sautéed Green Beans and Mushrooms recipe that proves vegetables don’t have to be boring!

Garlic Butter Sautéed Green Beans and Mushrooms: The Ultimate Side Dish Recipe

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A delicious side dish combining crisp-tender green beans and golden mushrooms sautéed with garlic and butter for the perfect blend of flavors and textures.

• Total Time: 25 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

1 pound fresh green beans, trimmed

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

8 ounces mushrooms (white button or cremini), sliced

2 tablespoons unsalted butter

Salt and pepper, to taste

Optional: 1 tablespoon fresh lemon juice

Optional: 2 tablespoons sliced almonds or chopped fresh herbs (parsley, thyme)

Instructions

1. Prepare an ice bath. Bring water to boil in a large skillet.

2. Blanch green beans for 2 minutes until bright green, then transfer to ice bath.

3. Drain and pat green beans dry, then cut into 2-inch pieces.

4. Heat olive oil in skillet over medium heat. Add minced garlic and stir 30 seconds.

5. Add mushrooms and sauté 5-7 minutes until golden brown.

6. Add butter and melt, then add green beans.

7. Toss to coat everything in garlic butter mixture, heat 2-3 minutes.

8. Season with salt and pepper to taste.

9. Optional: Add lemon juice and garnish with almonds or herbs before serving.

Notes

Blanching preserves the beans’ color and texture.

Don’t overcrowd mushrooms – they need space to brown properly.

Keep garlic moving to prevent burning.

Pat vegetables completely dry before sautéing.

Can be made ahead and reheated in a skillet.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Sauté
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 4g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg

Keywords: green beans mushrooms recipe, garlic butter vegetables, sautéed green beans, vegetable side dish

Ingredients List for Garlic Butter Sautéed Green Beans and Mushrooms

Creating this flavorful side dish requires just a handful of fresh ingredients:

• 1 pound fresh green beans, trimmed
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 8 ounces mushrooms (white button or cremini), sliced
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Optional: 1 tablespoon fresh lemon juice
• Optional: 2 tablespoons sliced almonds or chopped fresh herbs (parsley, thyme)

Ingredient Notes and Substitutions:

• Green Beans: Fresh is best for this recipe, but if you’re in a pinch, frozen green beans can work—just thaw and pat dry before using.
• Mushrooms: White button mushrooms provide a mild flavor, while cremini (baby portobello) offer a deeper, earthier taste. Feel free to mix varieties for complexity! If you enjoy mushroom-forward dishes, you might add extra mushrooms.
• Garlic: Fresh minced garlic provides the best flavor, but 1/2 teaspoon garlic powder can substitute in a pinch.
• Butter: For a dairy-free version, use additional olive oil or a plant-based butter alternative.

Timing

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes

This Garlic Butter Sautéed Green Beans and Mushrooms recipe comes together 30% faster than most vegetable side dishes, making it perfect for busy weeknights when you need something nutritious and delicious without spending hours in the kitchen.

Step-by-Step Instructions for Garlic Butter Sautéed Green Beans and Mushrooms

Step 1: Blanch the Green Beans

Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.

In a large skillet, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow them to cook for about 2 minutes until they are bright green. Do not overcook the beans—they should retain some crispness. Immediately transfer the beans to the bowl of ice water to stop the cooking process, then drain when cool.

Pro Tip: Blanching preserves the beans’ vibrant color and crisp texture while ensuring they’re cooked through. This technique is also perfect for preparing vegetables for freezing.

Step 2: Prepare the Green Beans

Pat the green beans dry with a kitchen towel. This step is crucial—excess moisture will prevent proper sautéing. Once dry, slice the green beans into bite-size pieces (about 2 inches long).

Pro Tip: For a more elegant presentation, you can leave the green beans whole after blanching.

Step 3: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. (You can dry and use the same skillet you used to blanch the green beans.) Add the minced garlic and stir until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.

Pro Tip: Keep the garlic moving in the pan to prevent burning. If it starts to brown too quickly, lower the heat immediately.

Step 4: Cook the Mushrooms

Add the sliced mushrooms to the pan with the garlic. Sauté until the mushrooms release their moisture and begin to brown, about 5-7 minutes. Don’t crowd the mushrooms in the pan—they need space to caramelize properly.

Pro Tip: For the best mushroom flavor, resist the urge to stir too frequently. Let them sit undisturbed for 1-2 minutes between stirs to develop a beautiful golden color and concentrated flavor.

Step 5: Combine and Finish

Add the butter to the pan and allow it to melt. Then add the sliced green beans to the mushrooms and garlic. Toss gently to coat everything in the garlic butter mixture and heat through, about 2-3 minutes.

Season to taste with salt and pepper. If using, add a squeeze of fresh lemon juice and sprinkle with sliced almonds or fresh herbs just before serving.

Pro Tip: For an extra flavor boost, try adding a dash of homemade vegetable stock when combining the ingredients.

Nutritional Information about Garlic Butter Sautéed Green Beans and Mushrooms

This nutritious Garlic Butter Sautéed Green Beans and Mushrooms dish offers an excellent balance of vitamins, minerals, and flavor. Per serving (approximately 1 cup):

• Calories: 110
• Protein: 3g
• Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 4g
• Fat: 7g
• Saturated Fat: 3g
• Sodium: 150mg (varies with added salt)
• Potassium: 375mg
• Vitamin C: 15% DV
• Vitamin K: 20% DV
• Folate: 10% DV
• Iron: 8% DV

Green beans are particularly rich in vitamins A, C, and K, while mushrooms provide B vitamins, selenium, and antioxidants. According to nutrition studies, this combination of vegetables offers anti-inflammatory benefits and supports immune function.

Healthier Alternatives for the Garlic Butter Sautéed Green Beans and Mushrooms Recipe

While this Garlic Butter Sautéed Green Beans and Mushrooms recipe is already quite nutritious, here are some modifications to suit different dietary needs:

1. Lower-Fat Version: Reduce butter to 1 tablespoon and increase olive oil slightly. You’ll still get rich flavor with less saturated fat.

2. Vegan Adaptation: Replace butter with additional olive oil or a plant-based butter alternative. The natural umami from mushrooms ensures the dish remains flavorful.

3. Lower-Sodium Option: Skip the added salt and instead enhance flavor with herbs like thyme, rosemary, or a squeeze of lemon juice.

4. Keto-Friendly: This recipe is naturally low in carbohydrates. To make it even more keto-friendly, increase the butter to 3 tablespoons and add 1/4 cup chopped walnuts or pecans for healthy fats.

5. Extra Vegetable Boost: Add 1/2 cup diced red bell pepper along with the mushrooms for additional color, flavor, and vitamin C.

If you’re looking for other healthy side dishes, check out my Roasted Brussels Sprouts with Balsamic Glaze for another nutritious option.

Serving Suggestions of Garlic Butter Sautéed Green Beans and Mushrooms

This versatile Garlic Butter Sautéed Green Beans and Mushrooms dish pairs beautifully with a wide range of main courses. Here are some inspired serving ideas:

1. Classic Pairings: Serve alongside roasted chicken, grilled steak, or baked salmon for a complete meal. The savory flavors complement these proteins perfectly.

2. Holiday Feasts: This Garlic Butter Sautéed Green Beans and Mushrooms dish makes an elegant addition to Thanksgiving or Christmas dinner, offering a lighter alternative to heavy casseroles.

3. Grain Bowls: Spoon these sautéed vegetables over brown rice or quinoa with a protein of choice for a nutritious grain bowl.

4. Pasta Enhancement: Toss with fettuccine or linguine for a quick vegetable pasta dish. Add a sprinkle of Parmesan cheese if desired.

5. Breakfast Option: Serve alongside scrambled eggs for a vegetable-forward breakfast or brunch.

For a complete meal idea, try pairing with Sous Vide Chicken Breast for a perfectly cooked protein that complements these vegetables wonderfully.

Presentation Tip: Serve in a warm, shallow bowl and garnish with lemon zest and fresh herbs for an impressive yet effortless presentation.

Common Mistakes to Avoid

Even simple recipes can go awry. Here are the top pitfalls to avoid when making Garlic Butter Sautéed Green Beans and Mushrooms:

1. Overcooking the Green Beans: Blanching should take just 2 minutes. According to culinary experts, overcooked green beans lose not only their vibrant color but up to 25% of their vitamin C content.

2. Skipping the Ice Bath: This crucial step stops the cooking process immediately. Without it, residual heat continues cooking the beans, resulting in a mushy texture.

3. Not Drying the Vegetables Thoroughly: Excess moisture creates steam, preventing proper sautéing and caramelization. Take the extra minute to pat everything dry.

4. Crowding the Mushrooms: Mushrooms release moisture as they cook. If overcrowded, they’ll steam rather than brown, robbing your dish of rich, caramelized flavor.

5. Burning the Garlic: Garlic burns quickly and becomes bitter. Always add it to medium heat and keep it moving in the pan.

6. Underseasoning: Vegetables need proper seasoning. Don’t be shy with salt and pepper, adding them in layers throughout the cooking process rather than just at the end.

Storing Tips for the Garlic Butter Sautéed Green Beans and Mushrooms Recipe

Proper storage ensures you can enjoy leftovers with the same great flavor and texture:

1. Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Glass containers work best for preserving flavor.

2. Reheating: For best results, reheat in a skillet over medium heat just until warmed through, about 3-4 minutes. Microwave reheating is convenient but may soften the texture slightly.

3. Freezing: While possible, freezing isn’t ideal for this Garlic Butter Sautéed Green Beans and Mushrooms dish as it can make the green beans soft and the mushrooms watery. If you must freeze, store for no longer than 1 month and expect some texture changes.

4. Meal Prep: You can blanch the green beans up to 2 days ahead and store them in the refrigerator. Similarly, slice mushrooms up to 24 hours in advance and store in a paper bag (not plastic) to maintain freshness.

For more food storage tips, check out Grandma’s Tips for Extending Food Freshness which offers timeless wisdom for reducing food waste.

Conclusion

Garlic Butter Sautéed Green Beans and Mushrooms exemplifies how simple, fresh ingredients can transform into something truly special with minimal effort. This recipe strikes the perfect balance of nutrition and indulgence, offering a versatile side dish that complements almost any meal.

The combination of crisp-tender green beans and earthy mushrooms, enhanced by aromatic garlic and rich butter, creates a symphony of flavors and textures that elevate everyday vegetables to star status. Whether you’re preparing a quick weeknight dinner or planning a holiday feast, this dish deserves a place at your table.

I encourage you to make this Garlic Butter Sautéed Green Beans and Mushrooms recipe your own—experiment with different mushroom varieties, add your favorite herbs, or include a sprinkle of red pepper flakes for heat. Cooking is about creativity and joy, and this adaptable recipe provides the perfect canvas for both.

What will you serve with your Garlic Butter Sautéed Green Beans and Mushrooms? I’d love to hear how this recipe works in your kitchen!

FAQs – Garlic Butter Sautéed Green Beans and Mushrooms

Do you have to boil green beans before sautéing them?

While not strictly necessary, blanching green beans before sautéing offers several advantages. The quick boil followed by an ice bath ensures the beans are cooked through while maintaining a crisp texture and vibrant color. This method also reduces the sautéing time, preventing the garlic and mushrooms from overcooking. If you prefer to skip blanching, you can slice the green beans thinner and sauté them directly, but you’ll need to extend the cooking time by 3-5 minutes and possibly add a tablespoon of water to help them cook through.

Should I cook mushrooms or garlic first?

Always cook garlic after mushrooms have started cooking. Garlic burns quickly (often in less than a minute), resulting in a bitter taste that can ruin your dish. Start by sautéing mushrooms until they begin to release their moisture, then add the garlic for the last 30-60 seconds of mushroom cooking time. This sequence ensures perfectly cooked mushrooms and aromatic garlic without any bitterness.

Is it better to sauté mushrooms in butter or oil?

For optimal results, use a combination of both. Start with olive oil, which has a higher smoke point, to sauté the mushrooms until they release their moisture. Then add butter toward the end for rich flavor. This two-step approach gives you the best of both worlds: the higher cooking temperature of oil allows mushrooms to properly brown without burning, while the butter adds that irreplaceable rich flavor. If you must choose one, olive oil is more versatile, but butter provides superior flavor.

Should you boil mushrooms before sautéing?

No, mushrooms should not be boiled before sautéing. Unlike green beans, mushrooms contain a high percentage of water, which they naturally release during the sautéing process. Boiling mushrooms would make them waterlogged and prevent proper caramelization when sautéed. For the best flavor and texture, always sauté mushrooms directly in a hot pan with oil or butter, giving them enough space to release their moisture and then brown.

How long to boil garlic to soften?

Garlic rarely needs boiling to soften for most recipes, including this one. To soften garlic without boiling, you can sauté minced garlic in oil for 30-60 seconds until fragrant. If you specifically want very soft, mild garlic, you can boil whole, peeled cloves for approximately 2-3 minutes. For an even milder, sweeter flavor, you can roast whole garlic heads in the oven at 400°F (200°C) for 30-40 minutes until soft and caramelized.

Why do you need to soak mushrooms before cooking?

Most commercially available mushrooms (button, cremini, portobello) do not need soaking before cooking. In fact, soaking these mushrooms is counterproductive as they absorb water, making it harder to achieve proper browning. Simply clean them with a damp paper towel or mushroom brush to remove any dirt. The only mushrooms that require soaking are dried varieties (like porcini or shiitake), which need rehydration in warm water for 20-30 minutes before cooking, or wild foraged mushrooms that may contain dirt or debris.