In this simple recipe for Sautéed Green Beans and Mushrooms, we go back to basics, because not everything at the holiday table needs to have a long list of hard-to-find ingredients to be delicious! We learned from our produce buyer that green beans can quickly become wrinkled and soft rather than crisp and sweet depending on how they’re harvested. So this season we’re carrying organic green beans that have been picked to last through every dish you plan to serve them in over the holidays.
Makes 6 Servings
- 1 lb. fresh green beans
- 1 tbsp Imperfect Foods Olive Oil (plus more if needed)
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
- Salt and pepper to taste
- Prepare your ingredients. We left our green beans untrimmed, but you can trim yours if you prefer.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes. Set aside.
- In a large skillet, bring 1-2 inches of water and a large pinch of salt to boil. Add green beans to the pot and cook for about 2 minutes, until they are bright green. Immediately transfer the green beans to the ice water. Drain when cool.
- Place the green beans on a kitchen towel and pat dry.
- Heat oil in the same large skillet over medium heat. Add onion slices and another pinch of salt and cook, stirring occasionally, until browned, about 5-6 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add mushrooms to the pan and saute until soft. Mushrooms can soak up a lot of oil, so add an extra drizzle of olive oil if the onions and mushrooms start to stick to the pan.
- Add green beans to the pan and toss to heat through. Season with salt and pepper and serve.
Recipe Notes and Variations
- If you have leftovers, we recommend reheating the next day in a pan over the stove rather than the microwave. A pan will give it a little more life back whereas the microwave might turn it to mush.
- Check out our other simplified holiday sides like these Roasted Rainbow Carrots with Goat Cheese and Quick Candied Pecans.