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Green beans and mushrooms sautéed together in skillet
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5 from 10 votes

Simply Green Beans and Mushrooms

Course: side dish
Cuisine: American
Servings: 4 side dish servings
Calories: 70kcal


  • large covered non-stick skillet


  • 1/8 cup (2 Tablespoons) sliced dried tomatoes
  • 1/8 cup (2 Tablespoons) water
  • 1 Tablespoon olive oil
  • 8 ounces white beech mushrooms (or other mushrooms of your choice)
  • 8 ounces green beans
  • 1/4 teaspoon Himalayan sea salt
  • 1/8 teaspoon crushed red pepper flakes


  • Combine the sliced dried tomatoes with the water. Set aside.
  • If using Hokto Kinoko's brand of white beech mushrooms, trim the base as the package describes.
  • Prepare the string beans by snipping off the ends, then cutting into halves or thirds.
  • Heat the oil in a large non-stick skillet over medium-high heat. Add a bit of mushroom. When it begins to sizzle add the rest of the mushrooms, separating them as you go along. Add the salt and red pepper flakes. Cook, stirring often, for about 5 minutes or until the mushrooms sweat and brown a little.
  • Add the green beans, rehydrated tomato slices, and the soaking water to the pan and stir. Cover the pan and steam until the beans turn a bright green and become tender with a crunch.


Calories: 70kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 69mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg