Green Bean And Shiitake Mushroom Sauté
Sautéed green beans with earthy shiitake mushrooms, bright sherry vinegar, and aromatic thyme—perfect as a quick, flavorful side for any casual dinner.
Ingredients
- 1/2 lb. shiitake mushrooms, sliced and stems removed ⓘ
- 2/3 c. thinly sliced red onion wedges ⓘ
- 1 Tbsp. olive oil
- 1 lb. green beans, trimmed ⓘ
- 1 large garlic clove, minced ⓘ
- 1 tsp. minced fresh thyme ⓘ
- 1/4 c. reduced-sodium chicken broth ⓘ
- 2 tsp. sherry vinegar ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. sugar ⓘ
- 1/4 tsp. black pepper ⓘ
Instructions
- Fill a large stockpot two‑thirds full with lightly salted water and bring to a boil.
- Meanwhile, heat olive oil in a skillet over medium‑high heat and cook sliced shiitake mushrooms and red onion wedges for about 5 minutes, stirring frequently.
- Add the trimmed green beans to the boiling water and cook 5 to 7 minutes until crisp‑tender; then drain.
- Return the skillet to the stovetop, add minced garlic and thyme, and cook for 1 minute, stirring.
- Stir in reduced‑sodium chicken broth, sherry vinegar, sugar, and black pepper, bringing the mixture to a boil and continuing to stir.
- Pour the broth mixture over the drained green beans, tossing to coat evenly.
- Serve immediately as a vibrant side dish.
Tips & Substitutions
For added depth of flavor, consider substituting the shiitake mushrooms with baby bella or cremini mushrooms. If fresh thyme isn't available, dried thyme can be used, but reduce the amount to 1/3 teaspoon. To save time, you can use pre-trimmed green beans or frozen green beans, which can be sautéed directly in the skillet after the mushrooms and onions.
Serving Suggestions
Serve this vibrant sauté alongside grilled chicken or fish for a balanced meal. It pairs beautifully with Chicken And Vegetable Skillet, making it a perfect side dish for family gatherings. Garnish with additional fresh thyme or a sprinkle of lemon zest for an extra pop of flavor. This dish also complements a light salad for a refreshing lunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or broth to prevent drying out. Stir occasionally until heated through. This dish is best enjoyed fresh, but it can still be a quick side for meals like Chicken And Biscuit.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean And Shiitake Mushroom Sauté contains roughly 326 calories, with 7g protein, 54g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (39% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin C and protein. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans for this recipe?
Yes, frozen green beans can be used as a convenient alternative. Simply sauté them directly in the skillet after cooking the mushrooms and onions. Just be mindful that they may require slightly less cooking time than fresh ones to achieve the desired crisp-tender texture.
What can I substitute for sherry vinegar?
If you don't have sherry vinegar, you can substitute it with apple cider vinegar or red wine vinegar in equal amounts. Both options will provide a similar acidity and flavor profile, making them suitable alternatives for this sauté.
How can I make this dish vegetarian?
To make this dish vegetarian, simply replace the reduced-sodium chicken broth with vegetable broth. This will keep the dish full of flavor while ensuring it remains plant-based. You can also add some toasted almonds or walnuts for added protein and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).