Green Bean & Mushroom Saute | Recipes | Cook For Your Life
Green Bean & Mushroom Sauté- anti-cancer recipes- cook for your life

Green Bean & Mushroom Saute

Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This easy saute dish lets good ingredients speak for themselves. It freshens up the premise of green beans and mushrooms without resorting to the usual can of creamy soup. It’s also quicker to make.


  • 3 pounds fresh green beans, topped and tailed, cut in half lengthwise (see Chef Tips)
  • 4 large shallots, thinly sliced
  • 4 sprigs fresh thyme, leaves stripped
  • 3 pounds portobello mushrooms, caps wiped with a damp cloth and thinly sliced
  • Salt, to taste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons olive oil
  • ¼ cup sliced almonds, toasted
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Nutrition Facts


224 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


35 g


18 g


12 g


11 g


1217 mg


  1. Blanch the green beans in salted boiling water for 3-5 minutes, until they are just tender but still crisp. Drain and run under cold water. Set aside.
  2. Heat olive oil in a wide saute pan over medium-high heat. Add the shallots and thyme and cook, stirring occasionally, until they begin to turn golden, about 5-8 minutes.
  3. Add the sliced mushrooms and some salt. Saute until the mushrooms lose their water and begin to wilt. Add the apple cider vinegar and continue to cook for 5 minutes.
  4. Add the cooked green beans to the mushrooms and cook until the beans are heated through. Taste for seasoning then serve topped with toasted almonds.

Chef Tips

If in a hurry, use frozen whole green beans. Cook them straight from the freezer and they’ll have all the taste and nutrients of fresh.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society