Green Bean and Portobello Mushroom Saute

So here are what those green things were in the background of our last salmon post. They're green beans! So this looked like such a great recipe and had all the components to really shine. There were even a bunch of really nice reviews on it. Unfortunately I, Michael, thought it was only mediocre. I love me a good blanched vegetable because it still has that fresh veggie crisp to it, however these had a little bit of a raw taste to them. Perhaps I should have boiled them for a little longer. Maybe I just don't love green beans unless they're slow cooked for half a day with bacon fat in them. That's healthy—not! Jessi thought they were better than I did. I just found myself wishing for more sauteed portobellos. Anyway this could be easily modified to add some more flavor. One could add garlic, something spicy, or even some bacon. I just think they need more butter really. We're always on the hunt for a quick side to go with a main course that eats up a majority of out cooking time. Do you have one? If so, please share! Original recipe modified from Food Network.


  • 1 1/4 pounds green beans, trimmed and cut in half
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 cup dry sherry


  1. Fill a large saucepan about halfway full with water and a dash of salt. Bring to a boil then add green beans. Simmer for 5 minutes. Drain green beans and set aside.
  2. Put olive oil and butter in a large skillet over medium heat. Add onions and saute for 3 minutes. Add mushrooms and season with salt and pepper.
  3. Saute for an additional 5 minutes. Add green beans back to the pan and cook for 1-2 minutes, until heated through. Add sherry and cook an additional minute. Serve.


My Little Space said...

Simply delicious! Love simple green beans and this definitely the one. Thanks!

Chef E said...

Oh how I wished I had this for my dinner tonight! I love both ingredients and your photo is fantastic!

Sharon said...

Looks delicious! I think green beans are definitely underrated. Here's a recipe using green beans that I've had great success with:

Ivy said...

Nice combination of flavors. They Look so delicious. I only cooked portobello mushrooms recently and loved them.

♥peachkins♥ said...

What a great combo and side dish!

grace said...

'maybe I just don't love green beans unless they're slow cooked for half a day with bacon fat in them...'
amen. :)

Conor @ HoldtheBeef said...

Hehe...'hmmmm, these beans are ok I guess, but they need more bacon fat'. Classic.

The photos in this old post are atrocious, but nonetheless here is a link to one of my favourite green bean recipes:

Inspired by eRecipeCards said...

5 minute GR Bean cook... Terrific. Don't want to over do em. I so love a nice snappy vegetable

Hornsfan said...

the dish looks good but I can definitely empathize with your love of good old fashioned beans and bacon :)

Rose said...

Nice and simple! Love it!

Delicious Dishings said...

The quickest thing I can think of that I made recently was steamed asparagus, topped with a little butter and salt and pepper. If you're looking for a little more extravagant, I love Ina Garten's parmesan-roasted broccoli. I think you can find it on the Food Network too.

Dee said...

Fresh & delicious, one of my favorite combo. I always enjoy your recipes. Do you remove the black portabello gills? I have noticed many cooks to. I do not always but notice if I slice them those gills often color my dish a little dark.

Amanda said...

Sure does look good to me! I love green beans and mushrooms, wish I could get hubby to like mushrooms. I would cook with them a lot more!

Anonymous said... the addition of the sherry. Looking forward to bean season!

Leslie said...

No one in my family likes mushrooms but me! Grrrrr. This looks amazing

Juliana said...

Wow, love the combination, mushroom and green beans, so healthy and yummie!

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