Green Beans with Sautéed Mushrooms & Garlic

Every year when we get our first pick of beans I have an urge to eat a whole plateful with noting but butter and salt. So I do that, and love it. Fresh picked green beans are just such a treat.

After the beans have been around for a few days and I have been eating them for every meal, I am open to more creative ways of enjoying them.

This recipe for Sautéed Beans with mushrooms and garlic is still on the simple side, but it adds some fresh new flavour to my dinner plate.

Green Beans with Mushrooms and Garlic 1

Start by taking the stems off the beans. I never take the ends off my beans, and I am not sure why it is traditional to do so. My mom would say to me “tip and tail the beans please,” as she was assigning chores for supper prep. But it is my custom to make cooking as simpleas possible and I am always testing to see if I can take shortcuts without compromising taste. In my opinion, there is no reason to remove the “tails”. There you have it. Try it and see if you agree.

Green Beans with Mushrooms and Garlic 2

Start some water boiling – about 1/3 of a medium saucepan. When the water is at a rolling boil, throw in your beans and set a timer for 5 minutes. We are going for cooked, but not soggy. Soggy beans are a major disappointment, and could be the reason beans have a reputation for being healthy but a chore to eat. Cook them right and they are healthy AND delicious. That’s right – 5 minutes.

Green Beans with Mushrooms and Garlic 3

Meanwhile, heat your pan (medium heat) and add some olive oil. This lemon-infused oil from Olive us in Vernon is fantastic. It adds a very subtle lemon flavour, which compliments the garlic and mushrooms just wonderfully and brings out the freshness in the beans.

Green Beans with Mushrooms and Garlic 4

Heat about 2 TBSP of the lemon oil in a large frying pan. Once the oil is hot add about 1 heaping tsp (or more) of chopped garlic to the pan. Sauté the garlic, stirring constantly, until it is well browned, toasty, and smelling amazing. Add about 1 cup of sliced fresh white mushrooms and stir them in the oil and garlic until they are nicely browned. By now your timer has likely gone off for your beans. Drain the water from the beans and set them aside. As soon as your mushrooms are how you like them, throw the drained beans into the pan and stir it all up for about 1 minute, glazing the beans with the oil and all the garlic and mushroom flavour.

Green Beans with Mushrooms and Garlic 5

Serve immediately as a beautiful summer side dish.

Green Beans with Sautéed Mushrooms & Garlic

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 4 servings as a side dish


  • 1 package Davison Green Beans (about 2 cups)
  • 1 heaping tsp of peeled and chopped fresh garlic
  • 1 to 2 cups fresh sliced white mushrooms
  • 2 TBSP of Olive Us Lemon Infused Olive Oil


  1. Fill 1/3 medium pot with water and heat on high
  2. Prep beans by snapping stems off the top.
  3. Once water is boiling, add beans and cook for 5 minutes.
  4. Meanwhile, heat oil in a large frying pan.
  5. Add garlic and cook until browned
  6. Add mushrooms and cook until browned
  7. Drain water from the beans and add to mushrooms and garlic,
  8. Stir and cook for 1 minute until beans are well glazed with garlic and mushrooms


What’s happening on the farm:


It's springtime and that means exciting new changes at Davison Orchards.

We have blossoms in the orchard, a new look for the Farmhouse Cafe, and tasty new products on the shelf!

Upcoming events ›