Sautéed Green Beans with Mushrooms & Almonds

Sautéed Green Beans with Mushrooms & Almonds is a simple and quick veggie side dish that goes with pretty much any type of meal. Mushrooms add extra flavor and sliced almonds add a nice crunch.

Sautéed Green Beans with Mushrooms & Almonds

Sautéed Green Beans with Mushrooms & Almonds

This is one of the simplest side dishes you can make to go along with pretty much any meal. It pairs perfectly with chicken and fish, and is a perfect companion to delicious mashed potatoes. It is even great to serve at your Thanksgiving meal in place of a heavier green bean casserole. I don’t know about you, but I want to save those heavier dishes at Thanksgiving for things like pie and stuffing.

Sautéed Green Beans with Mushrooms & Almonds Recipe

I grew up eating green beans from a can. And I never knew the beauty of fresh green beans. I was seriously missing out. Now, of course, there is nothing wrong with canned green beans if you love them, but I prefer fresh because they have a much better flavor and texture. They aren’t mushy like the canned variety.

That is why I love this recipe so much! It only requires a few ingredients, and packs alllllll the veggies and alllllll the flavor. I paired the green beans with mushrooms for some added variety, and then topped the whole dish with sliced almonds for a little crunch. Everything goes together so well, and really comes together quickly in one pan!

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Sautéed Green Beans with Mushrooms & Almonds

Ingredients

  • 16 oz fresh green beans , ends trimmed
  • 8 oz cremini mushrooms , thinly sliced
  • 1/3-1/2 cup sliced almonds
  • 2-3 tbsp extra virgin olive oil
  • 2 cloves of garlic , finely chopped
  • pinch of salt and pepper to taste

Instructions

  • Preheat a large skillet over medium heat (I like to use cast iron for this). Add the oil to the pan, then add the green beans and season with a pinch of salt and pepper. Stir frequently for 3-4 minutes.
  • Next, add the sliced mushrooms and the chopped garlic to the pan. Give it all a good stir to combine. Then cook it for another 4-5 minutes, stirring occasionally.
  • When the green beans are tender-crisp and the mushrooms have turned slightly brown, season with another pinch of salt and pepper.
  • Transfer the veggies to a serving platter and top with the sliced almonds.

4 Comments

  1. I made this yesterday to go along with dinner today (because no green bean casserole for me…womp womp) and couldn’t resist sneaking a bite. Verdict: DELICIOUS!!

    Happy Thanksgiving to you and your family 🙂

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