Sautéed green beans and mushrooms are insanely easy to make, completely delicious, rich tasting AND healthy! It’s really incredible in the summer, when you can get fresh beans everywhere. The mushrooms add an earthy taste that works perfectly with the fresh, vibrant beans. The addition of garlic and Worcestershire sauce bring another level of flavor to this bright dish.
Fish, chicken, beef, pork… all proteins work exceptionally well with this veggie dish. The green beans and mushrooms stand out, holding their individual flavor, while working together to form a cohesive unit.
Sautéed Green Beans and Mushrooms
2 cups green beans, cleaned
2 cups mushrooms, sliced
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt + pepper
Add cleaned and stemmed green beans to hot sauté pan. Over medium high heat, cook for 3-4 minutes until beans start to become tender. Remove beans from pan.
Return pan to medium high heat and add cleaned and slice mushrooms. Cook for 5 minutes until mushrooms begin to shrink. Add the green beans back to the pan and cook for another 4-5 minutes. 1 minute before you cut the heat add the garlic. The residual pan heat will cook the garlic.
After the heat is off, add Worcestershire sauce and toss to coat all beans and mushrooms. Season with salt + pepper and serve.