Sauteed Green Beans and Mushrooms

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 to 4 servings
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6 tablespoons canola oil

1 pound haricot verts, cleaned and blanched

Kosher salt and fresh cracked pepper

2 cups sliced button and oyster mushrooms

1 shallot, sliced

2 cloves garlic, sliced

1 teaspoon chopped fresh rosemary

1 teaspoon chili flakes

Splash sherry vinegar

1 tablespoon thinly sliced fresh mint


  1. In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
  2. Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.