I love having easy, go-to veggie side dishes when I’m trying to pull together a meal or pressed on time. Cause sometimes it’s hard to have lots of involved dishes all at once. Green beans almondine is simple and yet seems so fancy and green beans with mustard butter sauce has such a fun, tangy sauce. Or try lemon butter asparagus or Parmesan roasted broccoli for other delicious veggie side dishes. Today’s recipe for green beans and mushrooms also totally fits the bill. This is a super fast side that uses the green beans in a bag from the grocery store. They are washed and prepped and can be steamed in your microwave. It’s nice having a little help, sometimes… an easy go-to in your fridge that helps you get dinner on the table without any stress or fuss. We all need some help, right? And then combining those green beans with some sautéed mushrooms and just the simplest seasonings make for a great veggie side. And these two veggies go together so well! OK, a few quick recipe notes.
Ingredient Notes:
Green beans: I use the steam-in-the-bag green beans that come in a bag. You could also get loose green beans, wash and trim them, and then steam them in a steamer basket for this recipe. Or even use canned or frozen green beans, if you prefer those. Mushrooms: Regular white button mushrooms are my go-to, and I tend to buy them regularly. You could also use baby bella mushrooms or cremini mushrooms in this recipe. Feel free to buy them sliced to save some extra time. Olive oil: This is used to saute the sliced mushrooms, but you could certainly substitute butter for richness. Butter: Speaking of, finishing this dish with a pat or two of butter adds some extra richness, but it’s optional.
Here’s how I pull it together: Pierce the green bean bag and steam them in the microwave for 3-4 minutes. While they’re going, sauté the mushrooms in a pan with some olive oil for a few minutes, just until they’re softened. Add the green beans to the pan once the mushrooms have started to brown and given up their moisture. Season everything with salt and pepper and voila! Your side dish is done. It’s that easy! (If you love super soft veggies, try this slow simmered green beans recipe. If you love mushrooms, try this sautéed kale and mushrooms.) And as mentioned, you can add a tablespoon or two of butter at the end and let it melt over the green beans and mushrooms. Completely optional but it gives the dish a little flavor boost and a silky richness. And because of its ease and simplicity, this is a really versatile vegetable side dish to pair with all kinds of main dishes. You can serve it with chicken, pork chops, fish, you name it. Add microwave baked potatoes or some steamed brown rice to round out the meal and you are set. See, dinner doesn’t always have to be so difficult. Get the detailed rundown in the recipe card below and try this out the next time you need a fast, easy side dish for your dinner. Happy (easy) cooking and enjoy! XO, Kathryn Green beans: I use the steam-in-the-bag green beans that come in a bag. You could also get loose green beans, wash and trim them, and then steam them in a steamer basket for this recipe. Or even use canned or frozen green beans, if you prefer those. Mushrooms: Regular white button mushrooms are my go-to, and I tend to buy them regularly. You could also use baby bella mushrooms or cremini mushrooms in this recipe. Feel free to buy them sliced to save some extra time. Olive oil: This is used to saute the sliced mushrooms, but you could certainly substitute butter for richness.
