Creamy Green Beans and Mushrooms

By Johanna

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

Preparation

Step 1

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

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.

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.)

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.

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