- 4
- 10 mins
- 20 mins
Ingredients
- 1 ounce dried porcini mushrooms
- 1/2 cup boiling water
- 1/2 bouillon cube
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/2 cup heavy cream
- 1/2 cup white wine
- 1-2 Tbsp. Dijon-style mustard
- 1/2 cup parmigiano reggiano, grated
- salt and pepper to taste
Preparation
Step 1
Soak the dried porcini mushrooms in the water and bouillon cube for 20 minutes.
Meanwhile, melt the butter in a pan over medium heat.
Add the onions and saute until tender, about 4-6 minutes.
Add the garlic and thyme and saute until fragrant, about a minutes.
Add the cremini mushrooms and mustard and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the porcini mushrooms, water they were soaking in and to the pan and simmer at medium-high until reduced by half, about 10 minutes.
Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
Meanwhile steam the green beans.
Remove the mushrooms from the heat and mix in the parsley.
Serve the green beans covered in the mushroom sauce.