Garlic Butter Sautéed Green Beans and Mushrooms

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If there’s one dish I find myself making again and again during the week, it’s these Garlic Butter Sautéed Green Beans and Mushrooms. They’re the kind of side that feels both cozy and elevated—simple enough for a Tuesday dinner but flavorful enough to impress on a holiday table. I love how the garlic butter melds into the earthiness of the mushrooms and clings to the green beans with just the right amount of bite. It’s hearty, garlicky, and downright addictive.

What makes this dish stand out for me is its versatility. I can whip it up in under 20 minutes, and it pairs with almost everything—roast chicken, grilled steak, even a warm bowl of quinoa. The mushrooms bring umami, the beans add freshness, and together with that garlicky butter sauce? It’s magic. Whether you’re eating low-carb, vegetarian, or just craving something savory and satisfying, this recipe delivers.

Why You’ll Love This Garlic Butter Sautéed Green Beans and Mushrooms

• Bursting with flavor from fresh garlic and buttery mushrooms
• Quick and easy to make, perfect for busy nights
• A healthy and colorful side dish that works with many main courses
• Naturally low-carb, gluten-free, and vegetarian
• Looks elegant enough for entertaining but requires minimal effort

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What Kind of Mushrooms Should I Use?

You can use cremini mushrooms (also called baby bella), white button mushrooms, or even shiitake mushrooms. I prefer cremini for their richer, slightly meatier flavor, but feel free to go with what you have on hand. Just make sure they’re fresh and firm to the touch—and always slice them thick enough so they don’t disappear in the pan.

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Options for Substitutions

• Butter: You can easily swap in vegan butter or olive oil if you’re dairy-free.
• Garlic: If fresh garlic is too strong for your taste, use roasted garlic or a dash of garlic powder.
• Green Beans: Haricots verts (French green beans) work well too, and they cook even faster.
• Mushrooms: Mix in different varieties like portobello or oyster mushrooms for depth.
• Add-ins: A sprinkle of red pepper flakes or a splash of soy sauce can add a fun twist.

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Ingredients for Garlic Butter Sautéed Green Beans and Mushrooms

• Fresh green beans: Crisp and vibrant, they provide the perfect contrast to the soft mushrooms. Trim the ends for a cleaner presentation.
• Mushrooms: I use cremini mushrooms for their earthy, meaty flavor. They soak up the garlic butter beautifully.
• Garlic: Freshly minced garlic infuses the entire dish with rich, aromatic flavor.
• Butter: The base of the sauce. It adds richness and helps the garlic flavors coat every vegetable.
• Olive oil: Helps prevent the butter from burning and adds a layer of smooth flavor.
• Salt and black pepper: Enhances and balances all the flavors.
• Lemon zest (optional): Adds a pop of brightness that complements the savory notes.

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Step 1: Prep Your Vegetables

Wash and trim the green beans. Slice the mushrooms thick so they maintain texture during sautéing. Mince the garlic cloves finely to help them release maximum flavor.

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Step 2: Blanch the Green Beans

Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until they’re bright green and slightly tender. Drain and immediately transfer them to an ice bath to stop the cooking and preserve their color. Drain again and pat dry.

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Step 3: Sauté the Mushrooms

In a large skillet over medium-high heat, add olive oil and half the butter. Once melted, toss in the sliced mushrooms. Let them cook undisturbed for 4-5 minutes to develop a golden crust, then stir and continue to sauté until tender.

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Step 4: Add Garlic and Remaining Butter

Reduce the heat to medium and stir in the garlic and the rest of the butter. Cook for 30 seconds until the garlic becomes fragrant. Be careful not to let it burn.

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Step 5: Add Green Beans Back In

Add the blanched green beans to the skillet. Toss everything together so the garlic butter coats both the beans and mushrooms evenly. Cook for 2-3 minutes more until everything is warmed through and slightly caramelized.

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Step 6: Season and Serve

Season generously with salt and freshly cracked black pepper. For a final touch, sprinkle with lemon zest if using. Serve hot and enjoy immediately!

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How Long to Prepare Garlic Butter Sautéed Green Beans and Mushrooms

Prep Time: The prep is fairly simple. Trimming the green beans, cleaning and slicing the mushrooms, and mincing the garlic takes about 10 to 15 minutes. If you buy pre-trimmed green beans and sliced mushrooms, you can cut that down significantly.

Cooking Time: Blanching the green beans takes just 3 minutes, and the actual sautéing process takes another 10 to 12 minutes. In total, you can have this dish on the table in about 20 to 25 minutes from start to finish.

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Tips for Perfect Garlic Butter Sautéed Green Beans and Mushrooms

• Don’t overcrowd the pan—give the mushrooms room to brown properly.
• Use a hot skillet to get that perfect sear on the mushrooms.
• Blanching the green beans keeps them tender yet crisp and vibrant.
• Add garlic after mushrooms are browned to avoid burning it.
• A splash of lemon juice at the end can brighten the overall flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the blanching step: Your beans might turn out rubbery or unevenly cooked.
• Burning the garlic: It turns bitter quickly, so always cook it gently in butter.
• Adding salt too early: Salt draws moisture from mushrooms, so season after they’ve browned.
• Overcooking the mushrooms: They should be golden, not soggy.
• Using wet vegetables: Pat everything dry before sautéing to prevent steaming.

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What to Serve With Garlic Butter Sautéed Green Beans and Mushrooms?

1. Herb-Crusted Chicken

The earthy flavors of garlic and mushrooms pair beautifully with juicy, herb-seasoned chicken.

2. Grilled Salmon

A rich and healthy protein that complements the buttery green beans and mushrooms.

3. Garlic Mashed Potatoes

Double down on the garlic theme with a creamy side that soaks up every drop of the butter sauce.

4. Quinoa Pilaf

Light, nutty, and perfect if you’re looking for a vegetarian or gluten-free pairing.

5. Baked Tofu or Tempeh

Adds plant-based protein and a chewy texture that contrasts nicely with the vegetables.

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Storage Instructions

Refrigeration: Let the dish cool to room temperature before storing. Transfer leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a touch of butter or oil to restore moisture.

Freezing: Not recommended. Green beans tend to lose their texture, and mushrooms can get soggy after thawing.

Meal prep tip: You can blanch the green beans and prep the mushrooms in advance, storing them separately in the fridge for 1-2 days before finishing the dish.

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Estimated Nutrition (Per Serving)

• Calories: ~140 kcal
• Protein: 4g
• Carbohydrates: 11g
• Dietary Fiber: 4g
• Sugars: 4g
• Fat: 10g
• Saturated Fat: 5g
• Sodium: 120mg
• Cholesterol: 15mg

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Frequently Asked Questions

Can I use frozen green beans?

Yes, but fresh is best for texture. If using frozen, thaw and pat them dry before sautéing.

What type of pan works best?

A large stainless steel or cast iron skillet gives the best sear on the mushrooms.

Can I make this ahead of time?

You can prep the components in advance, but it’s best served fresh for the best texture.

Is this dish keto-friendly?

Yes! It’s low in carbs and high in healthy fats, making it suitable for keto diets.

How do I make this vegan?

Just swap the butter with vegan butter or use extra virgin olive oil.

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Conclusion

Garlic Butter Sautéed Green Beans and Mushrooms is the kind of recipe that brings together ease and elegance in one pan. With just a few fresh ingredients and a handful of minutes, you get a side dish that feels hearty, comforting, and full of flavor. Whether you’re planning a weeknight dinner or preparing a holiday spread, this is one recipe you’ll want to keep in your rotation.

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