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Green Beans with Sauteed Mushrooms and Garlic


Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 2 tablespoons olive oil
  • 2 thinly sliced cloves garlic
  • 1 1/4 pounds button mushrooms, trimmed and sliced
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons water
  • 1 to 2 tablespoons sherry vinegar
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds blanched green beans


  1. In a large skillet, heat oil over medium. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook, undisturbed, 3 minutes. Increase heat to medium-high and saute until golden, about 6 minutes. Add coriander, season with salt and pepper, and cook 1 minute. Reduce heat to medium, carefully add wine, and cook until reduced, 1 to 2 minutes, scraping up any browned bits with a wooden spoon. Add water, season with vinegar, and toss with parsley. Spoon over green beans and serve warm or at room temperature.

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