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Crispy Garlic and Mushroom Green Beans

Photo: Jennifer Causey

Serves 4 (serving size: about 1 cup)

This easy green bean side dish is anything but simple. Fresher than a traditional green bean casserole, this side works just as well with easy weeknight fare as it does on your holiday table. We love meaty shiitakes here, but any mushroom will work. Crisping the garlic adds great texture to the finished dish. This side cooks quickly in one pan in batches, making it ideal for a busy weeknight or a quick lunch when you really just need a crisp veggie. Haricots verts are tiny, fresh French green beans. If you can’t find them, substitute regular fresh beans, which you’ll need to cook a few minutes longer. 


  • 1 tablespoon olive oil
  • 1 1/2 teaspoons unsalted butter
  • 2 tablespoons sliced garlic
  • 2 cups sliced shiitake mushroom caps or cremini mushrooms
  • 1/3 cup water
  • 12 ounces haricots verts (French green beans), trimmed
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 85
  • fat 5.3 g
  • satfat 1.5 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 128 mg
  • calcium 41 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.

  2. Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 1/3 cup water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.