Sautéed Green Beans and Mushrooms
Sautéed green beans and mushrooms are quick and easy to make. Serve them as a fresh holiday side dish or with a weeknight meal. Light, vegan side dish that everyone will love!
Servings: 6 Servings
Calories: 56kcal
Ingredients
- 1 pound green beans trimmed & cut into 1 ½-inch pieces
- 2 teaspoons olive oil
- 1 large shallot minced
- 12 ounces crimini mushrooms thinly sliced
- 2 tablespoons minced flat-leaf parsley
- 1 tablespoon minced fresh thyme leaves
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoons ground pepper or to taste
Instructions
- Prepare a large bowl of ice water.
- Bring a large saucepan of salted water to a boil. Add the beans and cook until tender-crisp, about 2 minutes (depending on the thickness of the beans). Drain into a colander and immediately transfer the beans to the bowl of ice water to stop them from cooking further.
- Drain the beans again and set aside.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the shallots and mushrooms. Cook until the mushrooms are tender, 3 to 4 minutes.
- Add the green beans and cook for 1 to 2 minutes, stirring frequently.
- Add the parsley, thyme, salt and pepper, and stir for combine. Cook for an additional minute.
- Serve hot or at room temperature.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.75cup | Calories: 56kcal | Carbohydrates: 8.6g | Protein: 3.4g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 56mg | Fiber: 4.2g | Sugar: 4.9g