These sautéed green beans and mushrooms are the perfect way to sneak in more veggies to your mornings. Throw them on a plate with some eggs and / or bacon, and you’ve got yourself a killer breakfast!
I was all about breakfast sides during my Whole30. Like my crispy breakfast potatoes, which got me through the mornings where I just couldn’t face one more egg! But I did face that egg, because I got to enjoy it with some damn potatoes! And these sautéed green beans with mushrooms and onions – they were usually right there beside the potatoes.
I remember seeing a photo of beans and mushrooms together somewhere awhile back and thinking DAMN what an unbeatable combination. So I chopped some up, threw them in a pan and covered them in coconut aminos and the rest is history.
I make a big batch of these once a week, so I can easily reheat some for breakfast every other day. I don’t know about you guys but I’m all about the easy – especially when it comes to first thing in the morning! And these store well in an airtight container for up to 5 days (pretty sure they won’t last that long).
And although I’ve branded these a “breakfast side”, let’s be real – you could eat this at anytime of day. Serve them up with dinner for all I care. You rebel you.
Sautéed Green Beans and Mushrooms
- 150 grams green beans trimmed & sliced
- 6 white cup mushrooms sliced
- 1/4 brown onion diced
- 1 tsp minced garlic
- 1 tbsp coconut aminos
- 1 tsp olive oil
- Heat olive oil in frying pan on medium heat.
- Add onion to the pan and cook for 1 minute, stirring regularly. Then add garlic and cook for 30 seconds, continue to stir.
- Add green beans, mushrooms and coconut aminos to the pan and cook until green beans are tender crisp and mushrooms are browned, approx. 3-5 minutes.
- Coconut Aminos - You can use soy sauce, tamari or balsamic vinegar if you'd prefer.
- Olive Oil - You can use coconut oil or another frying oil if you'd prefer.
- Nutrition - Nutrition information is a rough estimate based on one serve.