Are you looking for a nice, flavorful side dish that can be ready in minutes? These sauteed green beans with white wine, mushrooms, and sun-dried tomatoes are sure to impress!
This sauteed green beans recipe is a great way to add some delicious flavors to your vegetable side dish!
I normally steam my fresh vegetables for something quick. However, I was feeling inspired to make something a bit more exciting.
It turns out that it’s very easy to make a side dish that feels fancy but only takes minutes!
A quick dish full of flavor
The white wine gives the sauteed green beans and mushrooms a really nice flavor. I included sun-dried tomatoes, which provide a contrasting color. You can leave them out, but I think they work well with the green beans and mushrooms.
And the whole dish comes together very easily. You simply boil the green beans, then add the rest of the ingredients to a skillet. Everything cooks for about 5 minutes total, then stir in the green beans and serve!
The veggies are ready in minutes, but they feel like something you’d get from a nice restaurant.
So the next time you’re looking for a tasty but easy side dish, try this mushroom and sauteed green beans recipe. It may just become your new favorite!
How to make sauteed mushrooms and green beans
This recipe is simple to throw together, so you can easily prepare it while cooking your main course.
- Rinse and chop the green beans by slicing off the stem ends and then cutting them into thirds. Then boil in salted water for about 4 minutes. Drain the water and set the green beans aside.
- In a large skillet, sauté minced garlic in hot olive oil until lightly browned. Then add in white cooking wine, sliced mushrooms, sun-dried tomatoes (if using) and thyme. Cook and stir until most of the wine evaporates.
- Mix in the green beans and cook, stirring frequently, for another minute or two. Remove from heat and season to taste with salt and pepper.
That’s it! This is the kind of dish that will impress your family and friends, and they’ll never know how simple it was to make.
How to cook fresh green beans
I love cooking with fresh green beans.
We grow them in our garden each year. By mid-summer, I always have plenty to add to my recipes!
Whether you grow your own green beans or pick them up at the store, the steps to cook are the same.
First, rinse them well to remove any dirt. After, I like to cut off the stem ends and then cut the green beans into thirds.
You could just cut off the ends and leave the beans whole depending on the recipe you use. I prefer having bite-sized pieces for sauteed green beans with mushrooms.
How to cook with frozen green beans
Frozen green beans are a nice staple to have. You can find a large bag at most grocery stores, so it’s easy to keep them in the freezer.
If you’re making this recipe with frozen green beans, it’s not very different. Simply boil the green beans for longer, checking on them after about 5 minutes.
The boiling water should thaw the beans very quickly. However, it will depend on how thick the green beans are.
Just be sure to check on them as they boil. You want them to be soft but still have a bit of crunch.
Other side dish ideas
Looking for a few more easy low carb side dishes to serve alongside your main meal? Check out a few of these favorites:
- Mexican Cauliflower Rice is light, flavorful, and comes together in minutes with only 4 ingredients!
- Cheesy Cauliflower Breadsticks make great finger food for parties or when you just want a tasty snack.
- Keto Creamed Spinach is made with fresh or frozen spinach and includes butter and cheese for added flavor!
- Roasted Radishes have the perfect taste and texture to replace potatoes for anyone on a low-carb diet.
- Roasted Broccoli and Cauliflower is a great alternative to steaming vegetables that turns out perfectly crispy!
- Broccoli and Cheese Casserole is a tasty dish that’s sure to get kids to eat their vegetables!
Sauteed Green Beans and Mushroom
- 1 pound fresh green beans cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 ½ teaspoons minced garlic
- ½ cup dry white wine
- 6.5 ounces canned mushrooms drained, or use fresh
- 2 tablespoons sun dried tomatoes coarsely chopped (optional)
- 1-2 teaspoons fresh thyme or equivalent dried
- Cook green beans in salted boiling water about 4 minutes.
- Drain and cool.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and cook until lightly browned.
- Add wine, mushrooms, tomatoes and thyme.
- Increase heat to high and bring to a boil for 2 minutes until most of the wine evaporates.
- Mix in the green beans and continue to sauté for another minute or two.
- Season to taste with salt and pepper, if desired.
Array ( [serving_size] => 141 [calories] => 95 [carbohydrates] => 9 [protein] => 2 [fat] => 5 [saturated_fat] => 1 [sodium] => 140 [potassium] => 270 [fiber] => 3 [sugar] => 4 [vitamin_a] => 552 [vitamin_c] => 11 [calcium] => 35 [iron] => 1 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: July 10, 2012… Last Updated: April 16, 2020