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Teriyaki Green Beans with Mushrooms-Main Dish

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Teriyaki Green Beans with Mushrooms-Main Dish

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Teriyaki Green Beans - our favorite green bean recipe. SO delicious!! Green beans, shallot, mushrooms, garlic, teriyaki sauce and sesame seeds. Ready to eat in about 15 minutes. Great weeknight side dish!

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Green beans are one of our favorite weeknight side dishes, so I am always looking for new ways to prepare them. These Teriyaki Green Beans are some of the best we've eaten! Fresh green beans, mushrooms, shallots, garlic, teriyaki sauce, sesame seeds - YUM!!! Sometimes I double the recipe so we have leftovers for lunch during the week.

These green beans are super easy to make. Start with melting some butter in a skillet. Add the green beans, a shallot, and some mushrooms. Cook until the vegetables start to soften. Add some fresh garlic and cook until it is fragrant. Finally, add the teriyaki sauce and some sesame seeds. That's it!

I used fresh green beans in this recipe. I'm sure you could substitute a couple of cans of green beans if you prefer. It will save you some time by not having to trim and chop the fresh green beans.

We serve these green beans with just about everything. Grilled steaks, chicken, pork, casseroles - you get the idea. This is a very versatile side dish. The best part about this recipe is that it only takes about 15 minutes from start to finish. Here are a few of our favorite recipes from the blog that go great with this easy side dish:

Steph

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Teriyaki Green Beans - Green beans, shallot, mushrooms, garlic, teriyaki sauce & sesame seeds. Ready to eat in about 15 minutes. Great weeknight side dish.

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Learn what nutrients are in green beans, the different ways to prepare them, and how they can help with everything from heart health to ensuring a healthy pregnancy, and more.

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Spicy Garlic Green Beans Recipe: The Perfect Side Dish

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This green beans recipe is so simple, but has a ton of flavor. You’ll want to eat them by the handful- they’re that good! (Spicy part is optional)

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Honestly, I didn't know green beans could be this good. Inspired by a classic French recipe (haricots verts amandine), this green bean recipe features buttery toasted almonds, tender shallot and a squeeze of lemon.

I hope this recipe title caught your attention, because these green beans will be the standout on any plate. I have to stop myself from eating the whole pan myself, and I never thought I'd say that. Give me the choice between this dish and green bean casserole, and there's no contest. Green beans amandine for the win.

This side dish is simple enough for weeknight dinners, but fancy enough for the holidays. I wrote the recipe to yield enough for about four people. You can very easily double the recipe for a crowd as long as you use a Dutch oven to contain the beans.

Haricots verts amandine translates to "almond green beans." It's often anglicized to "green beans amandine," which then mistakenly turns into "green beans almondine." I can see why, but I attended too many years of French class not to point this out!

I can't say I remember eating these green beans during my semester in Bordeaux, France. Just one more excuse to go back when we can. I've tested these ingredients and techniques over and over again so you can enjoy this dish at home.

You won't need to bother blanching the green beans-this dish magically comes together in one skillet. The recipe requires a bit of patience and some stirring, but it's 100 percent worth the effort. Keep this recipe handy, because it goes with just about everything!

How to Cook Green Beans

Most chefs will tell you to blanch your green beans, which requires a big pot of salted boiling water for cooking the beans and a very big bowl of ice water to stop the cooking process immediately. Blanching definitely works as designed, but it always seems like a chore to me.

The good news is that I've found a cooking technique that I like a whole lot better, courtesy of America's Test Kitchen. You've seen me use this method in my Green Bean Salad with Toasted Almonds & Feta and it works like a charm.

You'll find the full recipe below, but here's how it works. You'll need a large skillet with a lid (affiliate link/if your skillet didn't come with a lid, you can always use a cookie sheet).

1. In a large skillet, bring ½ cup water and ½ teaspoon salt to a simmer over medium heat.

2. Once simmering, add 1 pound green beans, cover, and cook, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.

3. Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.

That's it! Your perfectly tender (not mushy), bright green beans are ready to serve.

Watch How to Make the Best Green Beans

More Green Bean Recipes to Enjoy

More Simple & Delicious Side Dishes

Please let me know how your green beans turn out in the comments! I hope this recipe becomes your new favorite side dish.

Green Beans Amandine

This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.

Ingredients

Instructions

1. In a large skillet over medium-low heat, melt the butter. Once it's completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)

2. Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.

3. Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.

4. Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.

5. Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.

Notes

Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko's Creamery).

Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven't tried. Or, omit the nuts and cook the butter until it has browned in step 1.

Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
Recipe adapted from my Green Bean Salad with Toasted Almonds & Feta and Cooking Light's Green Beans Amandine.
▸ Nutrition Information

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These skillet-cooked green beans will become your favorite side dish! This green bean recipe features toasted almonds in a lemon-butter sauce.

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What Happens to Your Body When You Eat Green Beans Regularly

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Green beans are packed with fiber, vitamins and minerals. Read on to discover the health benefits of green beans that make them good for you.

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Oven-Roasted Green Bean Review Part 3-Steve, Landon, Bryson

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Oven-Roasted Green Bean Review Part 3-Steve, Landon, Bryson

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Oven-Roasted Green Beans Review Part 2-Aryn & Jackson

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Oven-Roasted Green Beans Review Part 2-Aryn & Jackson

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Oven-Roasted Green Beans Review Part 1-Aryn & Jackson

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Oven-Roasted Green Beans Review Part 1-Aryn & Jackson