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I use recipes as a guide so do not measure perfectly, probably ever. I was greatly pleased with the taste of this recipe. I am going to make again, for sure
I made this and it was GREAT! I was out of parsley, so, I skipped it and I used a whole cup of sour cream instead of 1/2. Thanks for the recipe, I will definitely use again!
This is such a wonderful recipe!! I am no cook at all and even though I messed up a few times and my measurements were a bit off as I converted them to grams on the go, it came out absolutely delicious! I love experimenting and barely ever follow the same recipe twice but this one goes straight to the bookmarks. Thank you so much, Elise! Have a nice day
For paleo or vegan people!!…Think almond cooking “cream” or non-gmo soy …For dairy “safe” people…think fromage blanc 0% (to lighten kcals..and it does not curdle as yogurt can!)
I followed the recipe, using 3/4 pound cremini mushrooms and a handful of dried shitakes, reconstituted. Very very good, thanks for this.
I made this and threw in slices of hot italian sausage and I am DYING OF JOYYYYY for how good this tastes OM NOM NOM NOMMMMM
I can’t eat sour cream… Think it would be OK to sub mayo?
No, I wouldn’t recommend it. I would just skip the sour cream and make it a basic green beans and mushroom dish. ~Elise
I made this for Thankgiving, and I made it pretty. I used skinny haricot verts, all the same size, arranged them all aligned in a dish, drizzled the mushroom mix over the middle.
There were no leftovers, alas.
I made this recipe and substituted the sour cream for the cream of mushroom soup and it turned out very well.
Just made this for a faux-Thanksgiving dinner over in the UK for myself and all of my friends from America. I substituted creme fraiche for the sour cream and it turned out fabulously; everyone loved it!
Very nice. I’m glad I read the comments because the “add more salt” suggestion fixed the dish for me! It was great over brown rice as a meal.
I am greatly surprised by the post by Linda above. My dish, that I followed the recipe exactly, came out very, very good. The green beans I used were fresh and their taste came through beautifully. And the shiitakes shined! I hate to see food wasted without at least trying to rescue the dish. I think of all the starving people that would have killed to have such an ‘AWFUL’ dish. JMHO
I made this for a Thanksgiving side dish. It was a huge a hit and especially delicious. Thanks elise!!!
I prepared the Creamy greenbeans and mushrooms for our Thanksgiving dinner yesterday and I have to say…AWFUL!!! Tasteless and really hard on the eyes….I threw it out and didn’t even serve it!! And yes, I did follow the recipe.
I have never had a disappointment with a dish from Simply Recipes, until now.
If it was tasteless, it needed more salt. ~Elise
We prepared this dish to accompany our Thanksgiving meal today. We used half button and half shiitake. It was wonderful! Thank you for the recipe.
This looks lovely. However, in order to reduce the fat, I am thinking of substituting plain low fat yogart for sour cream. Happy Thanksgiving to all!
Many years ago at college I had two Russian housemates, a brother and sister from Siberia, who made lots of lovely veg dishes almost exactly like this.
They would do greens beans and mushrooms in sour cream, and also carrots, cauliflower and mushrooms in sour cream, which is a really delicious combo. They would steam the cauli and carrots, then mix them in with the fried mushrooms and sour cream in the fry pan, and season them.
I wouldn’t worry about it not looking appealing, I don’t like mushrooms at all, but somehow you have managed to make them look delicious!
It’s the lighting. Believe me, in person this dish won’t win any beauty contests. ~Elise
My Serbian aunts – to whom I owe a lot of lovely recipes – would (in the summer) often serve a simple dish of cooked green beans tossed with some sour cream to go with grilled meat and such.
It would never occur to me to combine green beans with mushroooms, but I’m sure I’ll try now.
These look great. It is nice to see a creamy green bean recipe that does not use cream of mushroom soup. And I just love the addition of mushrooms. I think I might use chanterelles when I try this!