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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

Green Beans with Mushrooms

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.

Green Beans with Mushrooms-2

2. Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.

Green Beans with Almonds and Butter

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).

green-beans-with-mushrooms

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.

green-beans-with-mushrooms-1
green-beans-with-mushrooms-2

What’s your favorite way to eat green beans?

Green Beans with Mushrooms Recipe

5 from 6 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Adding soy sauce and sesame oil gives this dish a little Asian flare. Green beans are most vibrant when served fresh, but they do reheat well. You can use either fresh or frozen green beans in this recipe.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 4

Ingredients

  • 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

Instructions

  1. 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.
  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!

 

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Elmira
    October 8, 2018

    Hi Natasha! I just cooked this beans, thank you! It’s delicious Reply

    • Natashas Kitchen
      October 8, 2018

      My pleasure Elmira! I’m so glad you enjoyed it! Reply

  • Suzanne
    December 26, 2016

    Delicious! Will definitely make again! Reply

    • Natasha's Kitchen
      December 27, 2016

      I am so glad you liked the recipe Suzanne!! 🙂 Reply

  • Emily
    June 14, 2016

    I think adding a little garlic to this recipe would be ideal 😉 Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Emily, thank you for the garlic tip I should try it next time 😀. Reply

  • Kathleen
    January 29, 2016

    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! Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      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 :). Reply

  • Kateryna
    August 16, 2015

    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. Reply

    • Natasha
      natashaskitchen
      August 16, 2015

      Special sauce… ;). I should call it that too! Ha ha. Thanks Kateryna 🙂 Reply

  • Olya
    March 23, 2015

    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! Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      I’m so happy you enjoyed the recipe and I love the idea of steaming instead of boiling. Reply

  • Karolinka
    February 21, 2014

    I love this recipe. I also substitute garlic for onions, and it tastes even more flavorful! Reply

    • Natasha
      natashaskitchen
      February 21, 2014

      Oooh I bet that is delicious! Thanks for sharing 🙂 Reply

  • Isaiah
    February 14, 2014

    I have canned green beans and canned mushrooms, can I just sauté them following the frozen green bean directions? Reply

    • Natasha
      natashaskitchen
      February 14, 2014

      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 ;)). Reply

  • May 10, 2013

    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! : ) Reply

  • Dan
    April 30, 2013

    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. Reply

    • Natasha
      natashaskitchen
      April 30, 2013

      That’s awesome! The red bell pepper is genius! I bet your green beans were prettier than mine! 🙂 Reply

  • Carole
    March 28, 2013

    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 Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      Thank you Carole; I will check it out 🙂 Reply

  • March 12, 2013

    I just made this (with slight variations) and blogged about it. So good! Thanks so much for sharing this! Reply

    • Natasha
      natashaskitchen
      March 12, 2013

      You are welcome Lauren :). Reply

  • Shannon
    March 4, 2013

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2013

      You are welcome Shannon :). Reply

  • Sveta
    March 2, 2013

    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 Reply

    • Natasha
      natashaskitchen
      March 2, 2013

      I knew it :). Reply

  • Natalie
    March 1, 2013

    Love the taste of sesame oil, will try with it! 🙂 Reply

    • Natasha
      natashaskitchen
      March 2, 2013

      Same here! I’m so glad I discovered this ingredient. It makes all my stir fries and fried rice taste more authentic 🙂 Reply

  • Katya
    March 1, 2013

    Green beans are the best. We eat them all winter long! I’d love to try this recipe. Reply

    • Natasha
      natashaskitchen
      March 1, 2013

      I hope you love it! 🙂 Reply

  • Oksana
    March 1, 2013

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      March 1, 2013

      Let me know what you think :). Reply

  • February 28, 2013

    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. Reply

    • Natasha
      natashaskitchen
      February 28, 2013

      I would love to hear your feedback after you make them :). Reply

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