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.

Green Beans and Mushroom Saute

  • Servings: 4
Green Beans and Mushroom Saute


  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 8 ounces portobello mushroom caps, cleaned, halved, and thinly sliced
  • 3/4 pound green beans, trimmed
  • Coarse salt and freshly ground pepper


  1. In a large nonstick skillet, heat oil over medium heat. Add shallot, and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms, and cook until tender, 8 to 10 minutes.

  2. Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Related Topics