Can we talk about how side dishes are always the forgotten stepchild of dinner? Everyone obsesses over the main course, but then it’s like “oh crap, I need something green on this plate” five minutes before serving. That used to be me every single time until I discovered this green beans and mushrooms combo.
Now it’s my absolute go-to side dish for literally everything. Got a fancy dinner party? These look elegant enough to impress. Weeknight chicken breast situation? They make it feel like an actual meal. Holiday dinner where you need something quick because you’re already juggling seventeen other dishes? Done and done.
The best part? They take 15 minutes and taste like you spent way more time on them. The green beans stay crisp, the mushrooms get all golden and buttery, and that garlic… chef’s kiss. I’ve made these so many times I could probably do it in my sleep at this point.
Why You’ll Love This Recipe
Ready in 15 minutes flat. Seriously, from start to finish, you’re looking at a quarter of an hour. Perfect for those “I forgot to plan a side dish” moments we’ve all had.
Goes with literally everything. Steak? Yes. Chicken? Absolutely. Pork chops? Perfect. Fish? Great. I’ve yet to find a main dish that doesn’t work with these. It’s like the little black dress of side dishes.
Actually healthy. Low-carb, keto-friendly, packed with nutrients, and you’re not deep-frying anything or drowning it in cream. Yet somehow it still tastes indulgent because of that buttery garlic situation.
Fancy without being fussy. These look impressive enough for company but are easy enough for a random Tuesday. You get that restaurant-quality presentation with minimal effort.
One pan, easy cleanup. Everything happens in one skillet. No multiple pots and pans, no complicated techniques—just straightforward cooking that doesn’t leave your kitchen looking like a disaster zone.
Budget-friendly. Green beans and mushrooms are cheap year-round. This feeds a crowd without costing you a fortune, which is always a win in my book.
Ingredients
For the Dish:
- 1 lb fresh green beans, trimmed (or use frozen in a pinch)
- 8 oz mushrooms, sliced (cremini, button, or baby bella all work great)
- 3 tablespoons butter (or olive oil for dairy-free)
- 4 cloves garlic, minced (don’t skimp on the garlic)
- 2 tablespoons chicken or vegetable broth (adds moisture and flavor)
- 1 tablespoon lemon juice (brightens everything up)
- Salt and black pepper to taste
- Red pepper flakes (optional, for a little kick)
- Fresh thyme (optional but adds a nice herbaceous note)
- Toasted almonds or pine nuts (optional, for crunch)
Key Notes:
Fresh vs. frozen green beans: Fresh is definitely better here—they stay crispier and have better flavor. But if you’re using frozen, make sure to thaw them completely and pat them really dry. Excess water will make everything soggy.
Trimming green beans: Just snap off the stem end. The pointy end is fine to leave on. If you’re short on time, buy pre-trimmed beans—they cost a bit more but save you several minutes.
Mushroom choice: Any mushroom works, but I love cremini or baby bellas for their meatier texture and deeper flavor. Button mushrooms are fine too, just a bit milder.
Butter vs. oil: Butter adds incredible flavor, but if you need this dairy-free, olive oil works great. You could also do half butter, half oil for the best of both worlds.
Don’t overcrowd: If your skillet isn’t big enough for everything in a single layer, cook in batches. Overcrowding = steaming instead of sautéing = soggy vegetables. Nobody wants that.
Step-by-Step Instructions
Step 1: Prep Your Beans
Trim the stem ends off your green beans and give them a quick rinse. Pat them dry with a kitchen towel—this is important because wet beans won’t brown properly. Set them aside.
Step 2: Start with the Green Beans
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once it’s melted and starting to foam, add your green beans. Spread them out in a single layer as much as possible. Let them cook for 3-4 minutes without stirring—this helps them get those nice brown spots. Then toss and cook for another 2-3 minutes until they’re bright green and tender-crisp. Season with salt and pepper. Transfer to a plate.
Step 3: Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Toss in your sliced mushrooms and spread them out. Again, resist the urge to stir constantly. Let them sit for 2-3 minutes to develop that golden color, then stir and cook for another 2-3 minutes until they’re nicely browned and have released their moisture. Season with a pinch of salt.
Step 4: Add the Garlic
Lower the heat to medium and add your minced garlic. Cook for about 30 seconds, stirring constantly, just until it’s fragrant. Don’t let it burn or it’ll taste bitter and ruin everything.
Step 5: Bring It Together
Add the green beans back to the skillet with the mushrooms. Pour in the chicken broth and lemon juice. Toss everything together and let it cook for another minute or two until the liquid reduces slightly and everything’s well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Step 6: Finish and Serve
If you’re using fresh thyme, toss it in now. Transfer to a serving dish and top with red pepper flakes or toasted nuts if you want. Serve immediately while everything’s hot and the beans are still crisp.
Serving Suggestions
These green beans and mushrooms are basically the chameleon of side dishes—they work with everything:
With roasted meats. These are perfect alongside roast chicken, beef roast, pork tenderloin, or lamb. The buttery garlic flavor complements rich meats beautifully.
Next to grilled proteins. Grilled steak, chicken breasts, salmon, or pork chops all pair perfectly with this. The freshness of the vegetables balances out heavier grilled flavors.
Holiday dinner sides. Thanksgiving? Christmas? These are way easier than green bean casserole and actually taste fresh and vibrant instead of heavy and cream-laden. Your guests will thank you.
As part of a veggie bowl. Serve them over quinoa or rice with some chickpeas or tofu for a vegetarian main dish. Add a drizzle of tahini sauce and you’ve got yourself a complete meal.
Low-carb plate. These are perfect for keto or low-carb diets. Pair them with any protein and you’ve got a satisfying, healthy meal that doesn’t feel restrictive at all.
Meal prep friendly. Make a big batch and portion it out for the week. Reheat and serve alongside whatever protein you’re having. Easy weeknight dinners sorted.
Storage Tips
Refrigerator: Store in an airtight container for up to 4 days. The green beans will soften slightly as they sit, but they’ll still taste great. Keep them separate from any sauces if you want to maintain more texture.
Reheating: Reheat in a skillet over medium heat for 3-4 minutes. This is way better than the microwave because it helps restore some of that crispness. If using a microwave, heat for 1-2 minutes and don’t overdo it or they’ll get mushy.
Freezing: Honestly, I don’t recommend freezing these. Green beans don’t freeze well once cooked—they get mushy and lose their texture. This is one of those dishes that’s best made fresh or enjoyed as leftovers within a few days.
Make-ahead tip: You can trim and prep your green beans and slice your mushrooms the night before. Store them separately in the fridge, then cooking takes literally 10 minutes the next day.
Blanching method for meal prep: If you want to prep even further ahead, blanch the green beans in boiling water for 2 minutes, then shock them in ice water. Store in the fridge for up to 3 days, then just sauté with the mushrooms when ready to serve.
Final Thoughts
And there you have it—the side dish that’s saved me from countless “I have no idea what to serve with this” moments. It’s simple, it’s fast, it’s healthy, and most importantly, it actually tastes good. Not “good for a vegetable side dish” but genuinely delicious.
I think what I love most about this recipe is that it proves you don’t need complicated techniques or fancy ingredients to make something really satisfying. Just fresh vegetables, butter, garlic, and a few minutes of your time. Sometimes the simplest things are the best things.
Now go make these and finally have an answer to the eternal question of “what should I serve with dinner tonight?”
Happy cooking!
— Kip
Green Beans with Mushrooms (The Ultimate Easy Side Dish!)
Description
Tender-crisp green beans sautéed with golden mushrooms in a buttery garlic sauce. This simple yet elegant side dish pairs perfectly with everything from roast chicken to steak. It's healthy, keto-friendly, and comes together in just 15 minutes!
Ingredients
Instructions
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Trim green beans and pat dry.
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Heat 2 tablespoons butter in large skillet over medium-high heat. Add green beans in single layer and cook 3-4 minutes undisturbed, then toss and cook 2-3 minutes more until tender-crisp. Season with salt and pepper. Transfer to plate.
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Add remaining butter to skillet. Add mushrooms and cook 2-3 minutes undisturbed, then stir and cook 2-3 minutes more until golden brown. Season with salt.
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Reduce heat to medium. Add garlic and cook 30 seconds until fragrant.
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Return green beans to skillet. Add broth and lemon juice. Toss everything together and cook 1-2 minutes until liquid reduces.
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Adjust seasoning. Add thyme if using. Serve immediately with optional red pepper flakes or toasted nuts.
