Almond and Mushroom Sautéed Green Beans

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Crisp yet tender green beans sautéed in butter and sprinkled with toasted almonds and garlicky mushrooms. An easy and delicious way to dress up classic green beans!

Green beans are a classic spring and summer vegetable. They’re so versatile. Use them to freshen up pasta salads, brighten up heavy stews, or add a touch of fresh green to a plate of roasted spring lamb rack. But they can get rather…well…boring. 

I love pairing this recipe with my Lemon Pepper Cornish Game Hens! It’s the perfect elegant summer meal.

I’m always looking for ways to brighten up typical sautéed or steamed green beans. These yogurt and dill coated green beans are one of my favorites! But sometimes a classic sautéed green bean is just what your main dish needs to shine. Dress them up a bit with some garlicky mushrooms and toasted almonds for an unexpected and unique twist!

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TL;DR

• Mince your garlic and slice your mushrooms.
• Sauté in some butter until the mushrooms are tender
• Remove from the heat.
• Wash your green beans and pat dry.
• Sauté in butter, covered, for 3 minutes over medium-high heat.
• Remove the cover and allow to sauté for 3 more minutes.
• Remove from heat and combine with the garlic and mushrooms.
• Top with toasted almond slivers and serve.

How to Sauté Green Beans

Sautéeing in general is very simple. You just need some hot fat in a pan. (In fact, “sauté” means “to fry quickly in hot fat.”)

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This method combines steaming and sautéeing. Why? I’ve noticed, depending on what pan you’re using, that successfully sautéeing green beans without burning them or leaving them uncooked can be a challenge.

If you steam the green beans briefly at the start of cooking, you’re guaranteed to cook them all the way through.

Then removing the cover allows the sauté method to take effect so you get a nice, crispy exterior without burning!

Adding Almonds and Mushrooms

Mushrooms and green beans are a perfect spring combination. Fresh, crisp green flavors pair excellently with more earthy mushrooms. And the toasted almonds add not only a nutty depth but some crunchy texture as well!

Sauté the mushrooms in a separate pan. You’ll need butter and high heat. Stir them often to avoid sticking. Mushrooms also absorb quite a bit of fat, so keep an eye on the butter levels and add more if it looks like they’re starting to stick.

Toast the almonds in the oven. You can add un-toasted almonds, of course. But toasting brings out the richer, nuttier flavors!

How to Store Almond and Mushroom Sautéed Green Beans?

This dish is best eaten immediately or shortly after cooking. That said, if you end up with leftovers, store them in an airtight container in the fridge for about 5 days.

Reheat by either wrapping them in tinfoil and heating for 10 minutes in a 350 F oven. Or toss them in a skillet and cook over medium-low heat for 15 minutes. They won’t be as crisp or fresh when reheated though!

What should I serve with Almond and Mushroom Sautéed Green Beans?

A classic green bean recipe can pair with nearly any roasted meal so consider an Herb-Crusted Lamb Rack, Crispy Roast Chicken with oranges, Whole Roasted Rainbow Trout, or even Roast Stuffed Quail!

Of course, sautéed green beans can also pair with simpler meals like Seared Duck Breast or even a spring-time all-veggie side dish like this Mushroom and Leek Galette.

What wine pairs with Almond and Mushroom Sautéed Green Beans?

I always recommend pairing your wine with the main dish. But there are some wines that go particularly well with green beans. Try greener wines like Sauvignon Blanc, Sancerre, or Grüner Veltliner. For a more rustic option, try Falanghina, a little known Italian white wine!