Creamy Green Beans and Mushrooms (photo)

Creamy Green Beans and Mushrooms

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  • Prep: 5 minutes
  • Cook: 15 minutes
  • Yield: Serves 4 to 8.

I used a combination of 3/4 lb of cremini and 1/4 pound of shiitake mushrooms for this recipe. The ratio of mushrooms to beans is 1:1. If you wanted, you could use all shiitake mushrooms, but use half as much, because they pack so much more flavor.

Ingredients

  • 1 pound green beans, fresh or frozen, cut into 1-inch pieces (if fresh, remove ends, if frozen get pre-cut)
  • 1 pound mushrooms (cremini, button, shiitake), thickly sliced
  • Salt
  • 1/2 cup onions, chopped
  • 2 Tbs butter
  • 1/2 cup sour cream
  • Freshly ground black pepper
  • 2 Tbsp freshly chopped parsley for garnish

Method

1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions.

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2 Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.

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3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)

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4 Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.

5 As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.

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6 Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed.

Sprinkle with parsley and serve.