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Sautéed Green Beans with Mushrooms


  • 6 tablespoons olive or canola oil
  • 8 ounces fresh mushrooms (mix of shiitake and portabella mushrooms work nice). Stems removed and sliced.
  • 3 shallots, chopped
  • 2 garlic cloves chopped
  • 2 pounds slender green beans (frozen haricot vert – French green beans work great)
  • 1/2 – 3/4 cup chicken or vegetable broth (may need less broth with frozen beans)
  • Season: sea salt and fresh ground pepper or sprinkle of tamari


  1. Heat a large skillet over medium-high heat. Add 3 tablespoons oil. Once hot, add mushrooms and sauté until tender. Transfer mushrooms to bowl.
  2. Add remaining 3 tablespoons oil in same skillet. Add chopped shallots and garlic. Sauté until tender, 2 – 3 minutes. Add green beans and toss to coat. Pour broth over green bean mixture (1/2 cup if using frozen beans). Cover and simmer until liquid evaporates and green beans are done but crisp. (May need to cook green beans longer, depending on tolerance and phase).
  3. Stir in cooked mushrooms.
  4. Season

 IBD-AID Phase III. For Phase II, may need to cut green beans into smaller pieces and cook longer (as tolerated).