Comments 2

Sautéed green beans with potatoes and mushrooms

This is a simple recipe. It’s nothing fancy, nothing innovative… just a traditional, easy, good old dish that tastes delicious and goes perfectly with meat and fish mains. The inspiration for this recipe comes from the crazy transitional weather that we are suffering lately and this dish represents those Summer vibes, with the green beans and the young potatoes, but has an Autumn feeling, with the earthy, warm mushroom flavour. In fact, mushroom season is just around the corner and we are excited about it. But before diving into the world of mushroom soups, creams and richer preparations, we used the first mushrooms that we found in the market to prepare this lighter dish, that we like to serve with a grilled sirloin steak for a nice Sunday lunch. Simple but effective.

Sauteed green beans with potatoes and mushrooms_3

You will need:
200 g green beans, ends trimmed
A few small potatoes, peeled and sliced
200 g mushrooms
3 garlic cloves, minced
Extra virgin olive oil
Black pepper
Salt to taste
1/2 teaspoon sweet paprika
1 teaspoon fresh or dried parsley

First, bring a large pot of water to a boil. You can add salt, but we try to avoid it. Add the beans and and the potatoes and cook for 8 minutes.
In the meantime, heat oil in a large saute pan over medium heat. Add the garlic and cook for a couple of minutes. Then, add the sweet paprika and stir well so that it doesn’t get burnt. Immediately after,  add the mushrooms and parsley and sauté for a few minutes.

Sauteed green beans with potatoes and mushrooms_4

Finally add the green beans and potatoes to the pan, carefully stirring every now and then. Season with pepper and cook for 5 to 10 minutes. Serve while it’s still hot.

You can prepare this recipe in a wok to reduce the cooking time but a simple non-stick pan will do as well. This is the kind of recipe that we like to prepare weekly. It’s full of good things for you, it’s fulfilling and you just need half and hour to make it.

Now, who is excited for Autumn produce? We have to admit that we are not ready yet, but we are so looking forward for a nice, hearty mushroom soup! And Brussels sprouts anything!

Sauteed green beans with potatoes and mushrooms_2

PS: Looking for more plant based recipes? Check this Spring vegetables salad, our delicious hummus recipe, this Brussels sprouts salad and the most amazing squash soup with an Asian twist.


  1. Lee Ann says

    These almost (almost!) look yummy enough to make me reconsider my lifelong dislike of green beans! As a child, I’d hide my green beans under my plate. Obviously I was too young to realize that when my mother cleared my plate away after dinner, the jig would be up. One morning I sat down for breakfast … to find she was serving me a plate of the cold green beans left from dinner the night before. :(

    • Hehehehe! I think the trick with green beans is not to overcook them. Boil them for just 8 or 9 minutes so that they are still crunchy when you eat them. Give this recipe a try, you’ll like it!

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