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Garlic Butter Green Beans with Mushrooms - Restaurant Style Sautéed Vegetable Side Dish

This garlic butter green beans with mushrooms recipe delivers restaurant-quality flavor in just 20 minutes! The combination of crisp-tender green beans and earthy mushrooms sautéed in a rich garlic butter sauce creates an umami-packed side dish that elevates any weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound fresh green beans, trimmed
  • 8 ounces cremini mushrooms, sliced
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Method
 

Instructions
  1. Prepare the vegetables by washing and trimming the green beans. Slice the mushrooms into even pieces so they cook uniformly.
  2. Bring a large pot of salted water to boil. Blanch the green beans for 3-4 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process, then drain well.
  3. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 5-6 minutes 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 minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  5. Add the blanched green beans to the skillet along with soy sauce, black pepper, and salt. Toss everything together and cook for 2-3 minutes until the green beans are heated through and coated in the garlic butter sauce.
  6. Remove from heat and stir in fresh parsley and lemon juice. Taste and adjust seasoning if needed. Serve immediately while hot.

Notes

Blanching is key for vibrant green beans. Let mushrooms develop a good sear before adding other ingredients. Add garlic towards the end to prevent burning. Can substitute soy sauce with balsamic vinegar for variation.