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Dinner recipe · from the recipe book

Garlic Herb Sautéed Green Beans and Mushrooms

Crisp-tender green beans and golden, savory mushrooms tossed in garlic butter with fresh dill, parsley and a bright squeeze of lemon.

Garlic Herb Sautéed Green Beans and Mushrooms

Ingredients

  • 4½ cups cut450 gGreen beanstrimmed
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1 tbsp14 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • 4 cloves12 gGarlicthinly sliced
  • ¼ cup60 gWater
  • 2 tbsp chopped8 gFresh parsleychopped
  • ⅓ cup sprigs3 gFresh dillchopped
  • 1 tsp1 gDried thyme
  • 2 tsp10 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Before you start cooking, trim the green beans, slice the mushrooms, thinly slice the garlic, and chop the parsley and dill so everything is ready by the stove.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until golden. Season with half of the salt and move the mushrooms to a plate.
  3. Add the green beans and the water to the same skillet, cover, and steam for 4 minutes until bright green and just tender. Uncover and cook 1 to 2 minutes until the water evaporates.
  4. Push the green beans to the sides, add the butter to the center, and once it melts add the garlic and the dried thyme. Cook about 1 minute, stirring, until the garlic is fragrant and lightly golden, then toss with the green beans.
  5. Return the mushrooms to the skillet and toss for 1 minute to reheat. Season with the remaining half of the salt and the black pepper.
  6. Remove from the heat, drizzle with the lemon juice, scatter the parsley and dill over the top, toss, and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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