Sauteed Green Beans and Mushrooms

Sauteed Green Beans and MushroomsThanksgiving was a whole week ago, and I am finally sharing the recipe for green beans I used. Green beans are a traditional Thanksgiving dish, but often are drenched in canned soup and onions. You lose the flavor of the beans! Last year, I made a similar recipe on the grill, but, since I scaled down the number of dishes I made this year, cooking the beans on the stove top was possible.

Sauteed Green Beans and Mushrooms
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound fresh green beans, trimmed and cut in 1 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoons dried rosemary
  • 4 ounces baby portobello mushrooms, cut in ¼ inch slices
  • ¼ cup chopped onion
  1. Steam green beans until tender crisp, about 5 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add rosemary, then mushrooms and onion. Saute until onion is translucent, about 7 minutes. Add steamed beans, cook a few minutes longer, stirring frequently.

This was so much healthier (and tastier) than the “traditional” green bean casserole. All the prep work can be done ahead, so it would be a quick, last minute dish.

Happy eating!


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