What could be easier, and totally waste‑free, than repurposing a few extra mushrooms and green beans from your last grocery haul? You can’t always control the quantities you get, whether you shop in person or online. With so much produce pre‑packaged, it helps to have a plan for turning those perfectly good leftovers into something delicious.
My Mushroom & Green Bean Skillet in Garlic Butter is the simplest answer. It’s quick, flavorful, and makes the most of ingredients you already have on hand. Serve it alongside your favorite seared, grilled, or baked protein and dinner is done.
Tip : You can substitute prepared grated garlic which is available in jars, however, I find that fresh garlic has a better flavor.
Ingredients
- 1 tbsp unsalted butter
- drizzle of olive oil
- 2 cloves garlic grated on a plane
- 4-6 large portobello or white mushrooms thinly sliced
- 1/2 lb green beans trimmed
- kosher salt and freshly ground black pepper
Instructions
Gather all recipe ingredients before starting the recipe.
- Trim the ends from 1/2 lb green beans, place in a microwave proof dish, rinse under cold water, cover with cling wrap and microwave on high for 2 minutes or until the green beans are crisp tender. Drain and set aside until ready to use.
- Thinly slice 4-6 large portobello or white mushrooms and set aside until ready to use.
- Melt 1 tbsp unsalted butter and add a drizzle of olive oil in a medium sized skillet over medium heat. The mixture should just cover the bottom of the skillet.
- Grate 2 cloves garlic into the skillet, stir to combine and sauté until the garlic becomes soft, about 3-4 minutes. Do not brown the garlic.
- Add another drizzle of olive oil and sauté until the mushrooms lose most of their moisture and start to brown. Toss mushrooms to cover all sides with garlic/butter mixture and season with kosher salt and freshly ground black pepper.
- Add the steamed green beans and toss again for 2-3 minutes or until the green beans have been warmed through.
