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Sauteed Green Beans and Mushrooms


Serve this side dish with our Macaroni and Three Cheeses.

  • Prep:
  • Total Time:
  • Servings: 8

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 Add a comment

  • 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.