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Savory Garlic Butter Green Beans with Mushrooms

Transform simple vegetables into an extraordinary side dish with this restaurant-quality garlic butter green beans and mushrooms recipe. The combination of crisp-tender green beans, earthy mushrooms, and aromatic garlic butter creates a flavor-packed, umami-rich vegetable medley that pairs perfectly with any main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb fresh green beans, ends trimmed
  • 8 oz cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Salt to taste
  • 2 tablespoons sliced almonds for garnish (optional)

Method
 

Instructions
  1. Wash and trim the ends from the green beans. Slice the mushrooms into even pieces, about ¼-inch thick. Mince the garlic finely and set aside.
  2. Bring a large pot of salted water to boil. Add the green beans and cook for 3-4 minutes until bright green and slightly tender but still crisp. Immediately transfer to an ice water bath to stop the cooking process, then drain well.
  3. Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and develop a golden brown color.
  4. Reduce heat to medium and add butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  5. Add the blanched green beans to the skillet along with soy sauce, thyme, black pepper, and red pepper flakes if using. Toss everything together and cook for 3-4 minutes until the green beans are tender-crisp and well-coated in the sauce.
  6. Taste and adjust seasoning with salt if needed. Garnish with sliced almonds for extra crunch if desired. Serve immediately while hot.

Notes

Blanching is key for vibrant green beans. Don't crowd mushrooms for proper browning. Add garlic after mushrooms are cooked to prevent burning. Can be made vegan with plant-based butter and tamari.