No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Sauteed Green Beans and Mushrooms

  • Prep:
  • Total Time:
  • Servings: 8
Sauteed Green Beans and Mushrooms

Photography: John Kernick

Source: Everyday Food, September 2007


  • Coarse salt and ground pepper
  • 2 pounds green beans (stem ends removed), halved crosswise
  • 4 tablespoons butter
  • 1 pound button mushrooms, stems trimmed, halved
  • 2 shallots, sliced into 1/4-inch-thick rings


  1. Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.

  2. Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.

  3. In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.

  4. Add green beans; cook just to heat through, 1 to 2 minutes.

Reviews (1)

  • kanejane 11 Apr, 2013

    Great make ahead recipe for a crowd. Prepare through step 3 early, and finish just before serving. Made this for Christmas dinner with prime rib. Everyone loved it. Its becoming a family classic.

Related Topics