Campus alert status is yellow: For the latest campus alert status, news and resources, visit

Search Close Search
Search Close Search
Page Menu

Sautéed Green Beans with Mushrooms


  • 6 tablespoons olive or canola oil
  • 8 ounces fresh mushrooms (mix of shiitake and portabella mushrooms work nice). Stems removed and sliced.
  • 3 shallots, chopped
  • 2 garlic cloves chopped
  • 2 pounds slender green beans (frozen haricot vert – French green beans work great)
  • 1/2 – 3/4 cup chicken or vegetable broth (may need less broth with frozen beans)
  • Season: sea salt and fresh ground pepper or sprinkle of tamari


  1. Heat a large skillet over medium-high heat. Add 3 tablespoons oil. Once hot, add mushrooms and sauté until tender. Transfer mushrooms to bowl.
  2. Add remaining 3 tablespoons oil in same skillet. Add chopped shallots and garlic. Sauté until tender, 2 – 3 minutes. Add green beans and toss to coat. Pour broth over green bean mixture (1/2 cup if using frozen beans). Cover and simmer until liquid evaporates and green beans are done but crisp.
  3. Stir in cooked mushrooms.
  4. Season