Some recipes feel like old friends you return to again and again — for me, sautéed green beans is one of them. Quick, vibrant, and always a crowd-pleaser.
Type of Cuisine:
mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
Table of Contents
Sautéed Green Beans Recipe with mushrooms and crispy shallots is a flavorful Mediterranean side dish you’ll want to make again and again. Brightened with red wine vinegar, pancetta, and lemon zest, it’s a fresh twist on classic green beans.
Growing up, green beans were always on our family table—often simmered in a lamb and tomato stew with rice. While that comforting dish remains a favorite, sometimes I crave something lighter. This recipe delivers just that. And if you prefer a vegan version, simply skip the pancetta and sauté the green beans in olive oil for an equally delicious dish.
Ingredients for Sautéed Green Beans Recipe
- Haricot Verts Beans: These delicate French green beans have a slightly sweeter and more tender profile than regular green beans, making them a delightful addition to the dish.
- Mushrooms: Enoki, shiitake, and beech mushrooms add earthy, umami-rich flavors, while other mushroom varieties can contribute their unique tastes, enhancing the dish’s complexity.
- Pancetta (or Bacon, Guanciale, or Speck): Pancetta provides a savory, salty, and slightly smoky flavor that complements the other ingredients. You can customize the flavor by choosing from bacon, guanciale, or speck.
- Shallots: Sliced shallots offer a mild, sweet, and aromatic onion-like flavor to the dish, enhancing its overall taste.
- Red Wine Vinegar: This vinegar contributes a tangy and slightly fruity note that balances the richness of other ingredients.
- Garlic: Sliced garlic cloves infuse a robust garlic flavor, adding depth and aroma to the sautéed green beans.
- Meyer Lemon (or Regular Lemon) Zest and Juice: The zest and juice of Meyer or regular lemons give the dish a refreshing, citrusy brightness.
- Olive Oil and Butter: These fats bring richness and a velvety texture to the sautéed green beans, complementing the other flavors in the recipe.
How to Prepare Sautéed Green Beans Recipe
- Choosing & Prepping Green Beans
To master the sautéed green beans recipe, begin with fresh, crisp beans. Ensure they’re spot-free and vibrant. Trim off the ends and remove any tough beans. Cutting them smaller is optional but can create a pleasing texture. The crucial blanching step results in perfectly tender-crisp beans, retaining their bright color and fresh flavor. - Green Beans in the Mediterranean Diet
As a staple in the Mediterranean diet, green beans are celebrated for being low in calories yet nutrient-rich. They provide essential fiber, vitamins (including A, C, and K), and minerals, supporting overall health while offering anti-inflammatory benefits. - Perfect Pairings for Sautéed Green Beans
The versatility of the sautéed green beans recipe shines when paired with main courses like lamb chops, chicken breast, Mediterranean drumsticks, or crispy panko halibut. This side dish complements them beautifully, making each meal a memorable feast.
Frequently Asked Questions About Sautéed Green Beans Recipe
- Can I use frozen green beans for this recipe?
Yes! You can make this sautéed green beans recipe with frozen green beans. Just be sure they’re fully thawed and well-drained before cooking to avoid excess moisture. - What can I use instead of crispy shallots?
If you don’t have shallots, crispy fried onions or even thinly sliced scallions can add a similar crunch and flavor. - How do I keep green beans bright and vibrant?
The secret is blanching the green beans briefly, then plunging them into an ice bath. This locks in their fresh green color and crisp-tender texture. - Why aren’t my shallots turning crispy?
Make sure your oil is hot enough and avoid overcrowding the pan. Once golden, transfer shallots immediately to a paper towel–lined plate to keep them crisp.
Whether for a weeknight dinner or a holiday table, this sautéed green beans recipe brings Mediterranean flavor, crunch, and color to every meal.
How to Make Green Beans with Mushrooms & Crispy Shallots
Step-by-Step Instructions
1.
Prepare the Green Beans
Start by preparing the green beans. Rinse them well and trim off the ends. In a small pot, bring water to a boil and add a pinch of salt. Add the beans and cook for about 4 minutes, just until they’re tender-crisp. Drain immediately and set aside on a plate.
Mark as complete
2.
Crisp the Shallots & Garlic
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced shallots and fry until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel–lined plate to drain excess oil. Repeat the same process with the sliced garlic, frying until lightly golden and crisp. Set both aside.
Mark as complete
3.
Cook the Pancetta & Mushrooms
In the same skillet, add the pancetta and sauté for about 3 minutes, until softened and lightly browned. This will release flavorful fat into the pan. Add the mushrooms and continue cooking for 4 minutes, stirring occasionally, until they’re tender and golden.
Mark as complete
4.
Finish the Green Beans
Once the mushrooms are cooked, add the butter to the skillet, followed by the blanched green beans. Season with freshly ground black pepper, then add the lemon juice and red wine vinegar. Toss everything together and cook for about 4 minutes more, until the beans are tender and well-coated in flavor.
Mark as complete
5.
Serve & Garnish
Transfer the sautéed green beans and mushrooms to a serving platter. Sprinkle with fresh lemon zest, then finish with the crispy shallots and garlic on top. Serve warm alongside your favorite main course and enjoy this flavorful Mediterranean side dish.
Mark as complete
Print & Share This Recipe!
Enjoy this vibrant and savory combination of green beans and mushrooms, beautifully topped with crispy shallots. It’s an easy-to-prepare side dish that pairs well with any meal.
Type of Cuisine:
mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb Haricot Verts beans (trimmed on both sides) | |
| 8 oz mushrooms (please see the note about mushrooms) | |
| 2 oz pancetta | |
| 2 shallots (sliced lengthwise) | |
| 2 tablespoons red wine vinegar | |
| 10 garlic cloves (sliced) | |
| 1 Meyer lemon zest and juice | |
| ¼ cup vegetable oil | |
| ¼ teaspoon Black pepper | |
| 1 tablespoon unsalted butter |
Preparation
1
Prepare the Green Beans
Start by preparing the green beans. Rinse them well and trim off the ends. In a small pot, bring water to a boil and add a pinch of salt. Add the beans and cook for about 4 minutes, just until they’re tender-crisp. Drain immediately and set aside on a plate.
Start by preparing the green beans. Rinse them well and trim off the ends. In a small pot, bring water to a boil and add a pinch of salt. Add the beans and cook for about 4 minutes, just until they’re tender-crisp. Drain immediately and set aside on a plate.
2
Crisp the Shallots & Garlic
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced shallots and fry until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel–lined plate to drain excess oil. Repeat the same process with the sliced garlic, frying until lightly golden and crisp. Set both aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced shallots and fry until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel–lined plate to drain excess oil. Repeat the same process with the sliced garlic, frying until lightly golden and crisp. Set both aside.
3
Cook the Pancetta & Mushrooms
In the same skillet, add the pancetta and sauté for about 3 minutes, until softened and lightly browned. This will release flavorful fat into the pan. Add the mushrooms and continue cooking for 4 minutes, stirring occasionally, until they’re tender and golden.
In the same skillet, add the pancetta and sauté for about 3 minutes, until softened and lightly browned. This will release flavorful fat into the pan. Add the mushrooms and continue cooking for 4 minutes, stirring occasionally, until they’re tender and golden.
4
Finish the Green Beans
Once the mushrooms are cooked, add the butter to the skillet, followed by the blanched green beans. Season with freshly ground black pepper, then add the lemon juice and red wine vinegar. Toss everything together and cook for about 4 minutes more, until the beans are tender and well-coated in flavor.
Once the mushrooms are cooked, add the butter to the skillet, followed by the blanched green beans. Season with freshly ground black pepper, then add the lemon juice and red wine vinegar. Toss everything together and cook for about 4 minutes more, until the beans are tender and well-coated in flavor.
5
Serve & Garnish
Transfer the sautéed green beans and mushrooms to a serving platter. Sprinkle with fresh lemon zest, then finish with the crispy shallots and garlic on top. Serve warm alongside your favorite main course and enjoy this flavorful Mediterranean side dish.
Transfer the sautéed green beans and mushrooms to a serving platter. Sprinkle with fresh lemon zest, then finish with the crispy shallots and garlic on top. Serve warm alongside your favorite main course and enjoy this flavorful Mediterranean side dish.
Recipe Tips & Suggestions
Selecting Green Beans:
When purchasing green beans, look for pods that are vibrant in color, free from brown spots or blemishes, and feel firm to the touch. The freshest green beans will snap crisply when bent. Avoid beans that are limp or have visible seeds inside, as this is an indication that they are overripe.
Cleaning Mushrooms:
Cleaning mushrooms properly is crucial to avoid a gritty texture in your dish. Mushrooms absorb water easily, making them soggy, so avoid washing them under running water or soaking them. Instead, gently use a damp paper towel or a soft brush to clean each mushroom. If you must, rinse them quickly under cold water and immediately pat dry.
Achieving Crispy Shallots:
To achieve perfectly crispy shallots, slice them as thinly and uniformly as possible. Heat oil in a pan over medium-high heat, then add the shallots and spread them out evenly. The key is to fry them until they are just golden, as they will continue to cook and darken after being removed from the heat due to the residual heat in the oil. Be careful not to overcook them, as they can easily turn bitter. Once done, transfer them to a paper towel-lined plate to drain excess oil.
Storing and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a skillet over medium heat instead of a microwave. This method will help maintain the green beans and mushrooms' texture and restore the shallots' crispness. If the dish seems dry, you can add a small amount of oil or butter during reheating. Remember, the crispy shallots might lose their crunch after storage, so consider making fresh ones when ready to serve the dish again.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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