Sautéed Green Beans and Mushrooms

❤️ Why You'll Love It

This sauteed green beans and mushrooms recipe is one of my favorite go-to side dishes for potlucks and events. It is always a hit and is just so easy to make.

The good news is that this easy side dish works for most of the special diets out there: paleo, gluten-free, sugar-free, vegan, or vegetarian. It's such a win-win for everyone, perfect for your holiday menu!

🥘 Equipment Used

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To make these sautéed green beans and mushrooms, you'll need a colander or strainer, a slotted spoon, a cutting board, a sharp knife, a large pot, and a large skillet.

🧾 Ingredients Used

• Green beans: Although I like to use fresh green beans frozen or pre-packaged ones will work just fine.
• Fresh mushrooms: I like to use pre-sliced mushrooms for convenience. White button or baby bella mushrooms are perfect!
• Red onions: I love the milder flavor of red onions and their bright color.
• Mini red bell peppers: Because a little heat is good for the soul 🙂
• Coconut Aminos: This is a salty-sweet condiment similar to soy sauce that has a delicious buttery finish. This is optional, and you can leave it out if you wish.
• Olive oil: for sautéing.
• Spices: cayenne pepper, thyme, salt, and garlic powder. Feel free to substitute with your favorite spices

🔪 How To Make Sautéed Green Beans and Mushrooms

1. If you are using fresh green beans, wash and cut them. Then, place them in a pot and add just enough water to cover them.
2. Boil for 10 minutes until the green beans are tender but crunchy. Drain and set aside.
3. While boiling the green beans, chop onions and mini bell peppers into smaller pieces.
4. Wash the mushrooms and place them in a colander to dry.
5. Add olive oil to a skillet, add onions, and stir for a few minutes.
6. Add the pepper, mushrooms, coconut aminos, cayenne pepper, thyme, garlic powder, and salt and stir for 5 minutes.
7. Add the green beans and stir for 5 more minutes on medium heat.
8. Serve and enjoy!

🥫 Storing and Reheating

Store leftover sauteed green beans in an airtight container in the fridge for 3-4 days. To reheat, microwave them for 30 seconds at a time or sautee them in a large nonstick skillet with a bit of butter or oil. Although you can freeze the leftovers as well, they can become mushy or soft after thawing.

💭 Tips and Variations

• Mince several cloves of fresh garlic for really garlicky green beans.
• ​For a savory flavor, crisp up a few pieces of bacon. Use the bacon grease to cook the vegetables and add the chopped bacon pieces right before serving.
• Add a rich, nutty flavor by using sesame oil instead of your regular cooking oil.
• After sauteeing the mushrooms, deglaze the pan with a splash of balsamic vinegar or white wine for extra flavor.
• Let the mushrooms weep. Once you cook mushrooms, they start to release a lot of moisture than can make your recipes taste soggy and bland. It's important to let them cook down and release some of that liquid before adding the green beans. 
• Adjust the seasonings to your preferences. This recipe calls for really simple ingredients and it's easy to adapt. You can add onion powder, red pepper flakes, black pepper, or even smoked paprika for a smoky, savory flavor.

🍽️ What Can I Eat This Recipe With?

Enjoy these sauteed mushrooms and green beans recipe with these delicious dishes:

•  Keto Meatloaf
• Cajun Turkey
• Keto Mashed Cauliflower
• Air Fryer Duck Breast

They're my go-to vegetable side for any roast or special occasion and are a great alternative to traditional green bean casserole for the holidays.

👩‍🍳 Frequently asked questions

📖 Recipe