Thursday, May 23, 2013

Sauteed Green Beans and Mushrooms

This recipe was inspired by one that I had pinned a few months ago, Roasted Green Beans with Mushrooms, Balsamic and Parmesan at Kalyn's Kitchen. I was planning to have these with something else that needed the oven so I decided to saute them instead of roasting them. They were sooo yummy but I think I will add more mushrooms next time. The green beans were crispy with the great flavor from the balsamic vinegar being most noticeable in the mushrooms. Very fresh tasting and full of flavor!

8 oz fresh green beans, ends trimmed
2 small mushrooms, sliced
1/2 Tbsp olive oil
1/2 Tbsp sesame oil (or just use more olive oil if you prefer)
1/2 Tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
fresh shaved parmesan cheese

In large skillet toss together green beans, mushrooms, olive oil, sesame oil, vinegar, salt and pepper.
Saute over med/hi heat for five to ten minutes, until green beans are crisp-tender. If desired top with shaved parmesan.
Serve and enjoy!


  1. Replies
    1. We love it! I never think we get enough vegies so it's nice to have another go to recipe.

  2. Yeah! I have some sesame oil and need uses for it. Looks like a good one!

    1. The original recipe did not use sesame oil but like you I have some and need more uses for it so I subbed half the oil with it.

  3. Terry, I look forward to hearing how you went if you do cook up some scallops. They are so quick and delicious to do. Cheers

    1. I have a few different ideas, just have to decide on one and give it a try!


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