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Mix up your weeknight veggie routine or add a special touch to the holiday table with these easy green beans and mushrooms! The simple side dish includes fresh green beans, savory mushrooms, diced tomatoes, and onions sautéed in a flavorful garlic butter sauce.

Close overhead shot of green beans with mushrooms and onions in a pan.
Table of Contents
  1. Why You’ll Love these Green Beans with Mushrooms
  2. Ingredients
  3. How to Cook Fresh Green Beans and Mushrooms
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Green Bean and Mushroom Recipe
  8. Green Beans and Mushrooms Recipe

Looking for even more fresh vegetable sides? Try this easy broccoli casserole, our popular Southern squash casserole, classic okra and tomatoes, and these crockpot mushrooms, too!

Why You’ll Love these Green Beans with Mushrooms

  • One Skillet. The green beans and other vegetables all cook in the same pan, which means fewer dishes to wash at the end.
  • Flavorful. No boring veggies allowed! This dish is full of sweet, salty, savory flavors thanks to the garlic butter sauce that also includes brown sugar, soy sauce, and cider vinegar.
  • Versatile. The easy side dish works well on busy weeknights alongside fried chicken, pork tenderloin, or meatloaf; however, it’s also delicious enough to serve on a Thanksgiving, Christmas, or Easter table with your holiday turkey, beef tenderloin, or glazed ham. It’s a great alternative to a green bean casserole!
Close up side dish of a skillet of green beans and mushrooms.

Ingredients

This is just a quick overview of the ingredients that you’ll need for our favorite green beans with mushrooms and onions. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Fresh green beans: I like the thin French green beans, but any variety works. You can also substitute with canned green beans or frozen green beans (thawed and drained). See my notes below for those directions.
  • Butter: to sauté the veggies.
  • Garlic: for savory, earthy flavor.
  • Mushrooms: I like baby portobello mushrooms, but you can use white button mushrooms, cremini mushrooms, or other fresh mushrooms.
  • Onion: I use yellow onion here, but a sweet onion or a red onion would also be great.
  • Petite diced tomatoes: or sub with regular diced tomatoes if that’s what’s available.
  • Brown sugar: for a hint of sweetness that nicely balances the acidic tomatoes and adds depth of flavor when paired with the salty, savory ingredients.
  • Soy sauce: for salty, umami flavor.
  • Apple cider vinegar: an acidic component to brighten up the dish. Fresh lemon juice or balsamic vinegar would also work.
  • Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
Fresh green beans in a colander.

How to Cook Fresh Green Beans and Mushrooms

This easy side dish cooks entirely in one skillet, which means fewer dishes to wash at the end. You’ll find the detailed directions in the recipe card below, but here’s the quick version:

  • Cook the green beans in boiling water until they’re crisp-tender.
  • Drain the beans and plunge them into an ice bath or run them under cold water. Pat them dry with paper towels or a dish cloth.
  • Cook the remaining ingredients in the same skillet.
  • Add the green beans back to the pan and cook until warmed through.
  • Taste and season with salt and pepper, then serve!
Square overhead shot of green beans and mushrooms in a pan on a wooden table with a side of cornbread muffins.

Serving Suggestions

This easy side dish works well for weeknight dinners, as well as for holiday tables. Pair the mushrooms and green beans with any of these entrees:

Horizontal side shot of a skillet of green beans with mushrooms and onions.

Preparation and Storage Tips

  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • The cooked green beans and mushrooms will keep in the freezer for up to 3 months; however, the vegetables will have a softer, more watery texture when thawed.
  • Reheat the green beans and mushrooms in a skillet over low heat on the stovetop until warmed through. You can also reheat the vegetables in the microwave for 1-2 minutes on high.
Overhead image of green beans with mushrooms in a cast iron pan.

Recipe Variations

  • If you prefer to start with canned green beans or frozen green beans, that’s fine. Just skip the step of cooking the green beans in the skillet. Instead, drain the can or thaw and drain the frozen green beans. Add them to the skillet towards the end (at the same time that you add the tomatoes) so that they can warm through and soften a bit more.
  • Fry bacon in the skillet and use the drippings to sauté the vegetables. Add the cooked, crumbled bacon back into the skillet at the end.
  • Swap out the cider vinegar and use balsamic vinegar or a squeeze of fresh lemon juice for that bright, acidic finishing touch.
  • We like the flavor of the butter in this dish, but you can sub with olive oil if you prefer.
  • To serve a smaller family, cut all of the ingredients in half. The rest of the instructions remain the same.
Easy green beans and mushrooms recipe in a cast iron skillet.

Tips for the Best Green Bean and Mushroom Recipe

  • Boil the green beans just until they’re crisp-tender (about 2 minutes). Don’t overcook them or they will become soft and mushy and turn a greenish-brown color.
  • Plunge the green beans into an ice water bath or run them under very cold water until they’re nice and cool. This stops the cooking process so that they maintain that beautiful bright green color.
  • Adjust the seasoning to suit your taste preferences. Add more salt and pepper, or try some fresh herbs or dried herbs. Good options include basil, thyme, parsley, oregano, rosemary, or chives. You can make the green beans and mushrooms spicy with a pinch of crushed red pepper flakes, too.
  • Garnish the green beans and mushrooms with shaved or grated Parmesan cheese for even more flavor.
Overhead shot of green beans with mushrooms and onions on a wooden table.

More Green Bean Recipes to Try

Square overhead shot of green beans and mushrooms in a pan on a wooden table with a side of cornbread muffins.

Green Beans and Mushrooms

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings 8 people
Calories 77 kcal
These easy green beans with mushrooms and onions come together quickly for a flavorful side dish with any meal!

Ingredients
  

  • 1 lb. fresh green beans, trimmed
  • 2 tablespoons salted butter
  • 2 cloves garlic, minced (about 2 teaspoons total)
  • 8 ounces sliced fresh baby portobello mushrooms
  • 1 small yellow onion, thinly sliced (about 1 cup total)
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon apple cider vinegar
  • Kosher salt and ground black pepper, to taste

Instructions

  • In a large skillet, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the skillet. Cook for about 2 minutes, until the green beans are bright green. Drain in a colander and run under very cold water or plunge into an ice bath to stop the cooking process. Pat the green beans dry, set them aside on a dish towel or plate, and dry out the skillet.
    Fresh green beans in a colander.
  • In the same skillet, melt the butter over medium-high heat. Add the garlic and stir until fragrant, about 30 seconds. Add the mushrooms and onion to the skillet; cook until soft, about 3 minutes. Reduce the heat to low. Stir in the tomatoes, brown sugar, soy sauce, vinegar, and green beans. Cook, stirring, until warmed through, about 1-2 more minutes. Taste and season with salt and pepper.
    Close overhead shot of green beans with mushrooms and onions in a pan.

Notes

  • Boil the green beans just until they’re crisp-tender (about 2 minutes). Don’t overcook them or they will become soft and mushy and turn a greenish-brown color.
  • Plunge the green beans into an ice water bath or run them under very cold water until they’re nice and cool. This stops the cooking process so that they maintain that beautiful bright green color.
  • Adjust the seasoning to suit your taste preferences. Add more salt and pepper, or try some fresh herbs or dried herbs. Good options include basil, thyme, parsley, oregano, rosemary, or chives. You can make the green beans and mushrooms spicy with a pinch of crushed red pepper flakes, too.
  • Garnish the green beans and mushrooms with shaved or grated Parmesan cheese for even more flavor.

Nutrition

Serving: 1/8 of the recipeCalories: 77kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 141mgPotassium: 384mgFiber: 3gSugar: 7gVitamin A: 589IUVitamin C: 13mgCalcium: 45mgIron: 1mg
Keyword: green beans and mushrooms, green beans with mushrooms, green beans with mushrooms and onions, string beans and mushrooms
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Norma says:

    5 stars
    This is a yummy and different way to cook green beans! I was a little hesitant about the sauce but it’s perfectly balanced. You can’t taste any individual ingredient but all three add nicely to the dish, making it a bit different. I also like that you drained the tomatoes as that provides a good flavor without making it too tomato-y. Thanks for a delicious way to change up green beans Blair!

    1. Blair Lonergan says:

      Thank you, Norma! I’m so glad that you enjoyed them!