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.
Prep mushrooms while salted water is coming to a boil in step 1.
- 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
- 1/2 cup onions, chopped
- 2 Tbs butter
- 1/2 cup sour cream
- Freshly ground black pepper
- 2 Tbsp freshly chopped parsley for garnish
1 Boil salted water: Put 2 quarts of water, salted with 1 tablespoon of salt, in a pot to boil while you cut the mushrooms and onions.
2 Dry sauté the mushrooms: 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.
3 Boil green beans in salted water: Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)
4 Cook onions: Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.
5 Add green beans and mushrooms to pan with onions: 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.
6 Add sour cream, salt, pepper: 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.