Green Beans and Mushrooms Recipe
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This is NOT just another green beans recipe. Adding soy sauce and sesame oil gives this dish a little Asian flare and the mushrooms… oh the mushrooms! While we are on that topic; this whole business of wiping mushrooms clean,… I can’t, I just cant!
I think about all the people who might have touched those mushrooms and a whole bunch of other things that could have come in contact with them (I have a vivid imagination) and I have to wash them! If you are one of those people who have to give your mushrooms a good rinse, don’t worry, it’s safe to do so in this recipe. Actually I usually do it. I’m a rebel (in my own mind). The only time I remember carefully wiping them was for stuffed mushrooms and I did buy an enclosed container that time.
Back to this recipe: Greenbeans + Mushrooms = What’s not to love? This is a very simple and delicious side dish, whether you are making it for your family or a bigger crowd. Green beans are most vibrant when served fresh, but they do reheat well. I love that you can use either fresh or frozen green beans in this recipe; we always have a bag from Costco in the freezer and that’s what we used; keepin’ it real.
Ingredients for Green Beans with Mushroom:
1 lb Green beans, fresh or frozen (trim them or buy pre-trimmed if they are fresh)
1 Tbsp olive oil
1 Tbsp butter
8 oz fresh button mushrooms, cleaned and sliced
1 small onion (about 4 Tbsp diced)
1 Tbsp soy sauce
1 tsp sesame oil
Salt and Pepper to taste, if needed
How to Make Green Beans and Mushrooms:
1. If using frozen green beans, just follow the stove-top cooking instructions on the package. If using fresh green beans, snip the bases off on all the green beans (this is the only tedious part of the dish) Or you can just buy pre-cut beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
2. Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
3. Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
4. Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it’s done.
What’s your favorite way to eat green beans?
Green Beans with Mushrooms Recipe

Ingredients
- 1 lb Green beans, fresh or frozen (trim them or buy pre-trimmed if they are fresh)
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz fresh button mushrooms, cleaned and sliced
- 1 small onion, about 4 Tbsp diced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- Salt and Pepper to taste, if needed
Instructions
- If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
- Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
- Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
- Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!
I loved the string beans with the mushrooms. I also added a pinch of hot pepper, so good.
So good! Thank you so much for sharing that with me, Joan! I’m so glad you enjoyed it!
I loved the string beans with the mushrooms. I will be making it again, very soon.
I’m so glad you enjoyed it, Joan!
This is delicious and I am stunned at the richness in the flavor of the mu
shrooms caused by addition of a small amount of sesame oil. I omitted the onions as that seemed to strike a discordant taste note, but I may try including them next time.
Thank you so much for sharing that with me, Pat! I’m so happy you enjoyed this recipe!
I’m learning how to cook and this was my second dish I’ve tried. I put my pan on high heat instead of medium heat so I kind of burn the mushrooms, but it was still really good and I’m excited to try this recipe again! Thanks for posting it!
You’re welcome, Jess! Thank you for the feedback.
Another super easy & delicious side….used fresh beans from farmers market. Doesn’t get any better!
Thank you for your awesome review, Marg! I’m so happy you loved that!
Hi Natasha, very nice, tasty and easy to make recipe.
I will make it again!
Thank you. 🙂
Yes, go for it! I hope you’ll love all the recipes that you will try.
A simple recipe that took green beans to a new level! (I did add some garlic)
Yum! Great addition. Thank you for sharing.
Thank you for this recipe! I was looking for something new to do with green beans as a side to grilled chicken. I doubled the recipe since I was cooking for a crowd, and everyone really liked it – even people who are not usually green bean fans! Fresh, healthy and easy – what more can you want?
That’s so great Mary! I’m glad you discovered this recipe!
Hi Natasha we are making your creamy chicken rice tonight, which is our fave, just for the delicious rice to pair with halibut. Do you think the soy/sesame in these green beans will pair ok with that? Either way we are making these beans at some point. They look delicious! Love your site by the way!
Hi Melissa, I do think it will work well together. The soy and sesame are pretty mild in the finished dish. I would probably pair our green beans and almonds with that dish though to be honest. It’s an oldie but goodie.
Easy, quick and as they say in East Texas…Deeeeeelicious!
Thanks for the amazing feedback, Jack. I’m glad you love this!
Hi Natasha! I just cooked this beans, thank you! It’s delicious
My pleasure Elmira! I’m so glad you enjoyed it!
Delicious! Will definitely make again!
I am so glad you liked the recipe Suzanne!! 🙂
I think adding a little garlic to this recipe would be ideal 😉
Emily, thank you for the garlic tip I should try it next time 😀.
This is so simple. I added a little Sriracha sauce for a bit of zip. And thank you forever for giving me permission to wash my mushrooms!
Ha ha you’re so very welcome! The ONLY time I don’t wash them is when I make stuffed mushrooms but I wipe those clean thoroughly with damp papertowels. I learned a long time ago in an old Martha Stewart magazine that it’s ok to wash mushrooms, contrary to what most people say and think :).
Hi Natasha,
I was looking for green beans recipe on your website and came across this. I will definitely try it.
Your recipe reminded me of the green beans dish in the White House restaurant in Post Falls, Idaho. The owner also uses say sauce but calls it a special sauce :))
Your recipes are always amazing! Keep doing what you do.
Special sauce… ;). I should call it that too! Ha ha. Thanks Kateryna 🙂
just made this dish…so delicious and simple! The only thing I added to the onions is garlic and I steamed beans instead of bowling them for more healthier version;) turned out great! Thank you so much!
I’m so happy you enjoyed the recipe and I love the idea of steaming instead of boiling.
I love this recipe. I also substitute garlic for onions, and it tastes even more flavorful!
Oooh I bet that is delicious! Thanks for sharing 🙂
I have canned green beans and canned mushrooms, can I just sauté them following the frozen green bean directions?
I’ve never tried this recipe with canned green beans or canned mushrooms. I don’t think it would taste as good. I’d definitely recommend using the fresh green beans and fresh mushrooms for the best flavors and textures but you could substitute and follow the same instructions (just don’t cook the green beans ;)).
Green beans + mushrooms… what’s not to love? Thanks for the recipe!
On a side note, I always rinse mushrooms thoroughly… didn’t know people do it otherwise! : )
Natasha, I fixed this with some trepidation. I grew up in Alabama, and there, green beans are cooked forever with a ham hock. Delicious. But I do like mushrooms. I did cook the beans for maybe 10 minutes. I added a little bit of finely chopped red bell pepper. Served with some crab cakes my wife prepared. The green beans were much more tender than I expected. Excellent. Thank you.
That’s awesome! The red bell pepper is genius! I bet your green beans were prettier than mine! 🙂
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using peas and/or green beans. I do hope you link this in. This is the link . Please do check out some of the other links – there are some good ones already. Cheers
Thank you Carole; I will check it out 🙂
I just made this (with slight variations) and blogged about it. So good! Thanks so much for sharing this!
You are welcome Lauren :).
Oh, my goodness–I’m with you–I ALWAYS wash my mushrooms! This recipe and the Barley and Mushroom Soup will be a hit in my house. Thank you for sharing. 🙂
You are welcome Shannon :).
Natash, it’s actually not only OK to wash mushrooms but also a preferred method now. They really have to sit in water for a looong time to absorb any water and even then they absorb only a little. Alton Brown on “Good Eats” did a whole show about it 🙂 so you were right all along
I knew it :).
Love the taste of sesame oil, will try with it! 🙂
Same here! I’m so glad I discovered this ingredient. It makes all my stir fries and fried rice taste more authentic 🙂
Green beans are the best. We eat them all winter long! I’d love to try this recipe.
I hope you love it! 🙂
I have been doing this recipe for a long time already and love it but never tried it with sesame oil and soy sauce. Will have to give it a try. 🙂
Let me know what you think :).
I discovered sesame oil when I was making a salad dressing that goes with Teriyaki. I would say, love the flavor of it. Thanks for sharing this, will try this.
I would love to hear your feedback after you make them :).