Scale

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)

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.

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.

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