Sautéed Green Beans and Mushrooms

Cooking Light
Sautéed Green Beans and MushroomsRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

The crisp tenderness of the bean and mushroom pair makes for a finger-licking good addition to any meal. To complete this recipe, sprinkle with basil and black pepper for a fresh, earthy vibe.

Serves 4 (serving size: about 1/2 cup)


+ Add To Shopping List
1 tablespoon olive oil
1/4 teaspoon kosher salt
2 ounces shiitake mushroom caps, sliced (about 1 1/2 cups)
3 tablespoons unsalted vegetable stock (such as Kitchen Basics)
10 ounce green beans, trimmed (about 3 cups)
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil
1/8 teaspoon black pepper


1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms; sauté 4 minutes. Add stock and beans. Cover, reduce heat, and cook 4 minutes or until beans are crisp-tender. Stir in butter. Sprinkle with basil and black pepper.

Created date

September 2015

Nutritional Information

Calories 88
Fat 6.5 g
Satfat 2.3 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 140 mg
Calcium 30 mg