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Green Beans with Mushrooms

Green beans with mushrooms are blanched until crisp-tender, then tossed in a skillet with browned cremini mushrooms, shallot, and garlic. The quick finish keeps the beans bright green and coats them in buttery, savory flavor.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 2.5 tsp kosher salt divided
  • 1.5 lb fresh green beans trimmed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 shallot small, finely chopped
  • 2 cloves garlic minced
  • 0.25 tsp freshly ground black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water and 2 teaspoons of the salt to a boil in a 6-quart pot.
  2. Add the green beans and cook for 4 to 5 minutes, until bright green and crisp-tender.
  3. Drain the beans well.
  4. While the beans drain, heat the butter and olive oil in a 12-inch skillet over medium-high heat.
  5. Add the mushrooms in an even layer and cook for 6 to 8 minutes, stirring occasionally, until browned and their moisture has evaporated.
  6. Add the shallot and cook for 2 minutes, stirring, until softened.
  7. Add the garlic and cook for 30 seconds.
  8. Add the green beans, remaining 1/2 teaspoon salt, and pepper to the skillet. Toss and cook for 2 to 3 minutes, until the beans are heated through.

Notes

For the best texture, drain the beans well before adding them to the skillet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the beans may soften. For a dairy-free option, replace the butter with plant-based butter.