Thursday, January 12, 2012

Creamy Green Beans and Mushrooms

This is a delicious side dish using fresh green beans and mushrooms. I slightly adapted it from Simply Recipes where they suggest a few fancy kinds of mushrooms. There is no doubt in my mind this would be good, but regular Bella Mushrooms were on sale so I just used those instead and it turned out great! I also mixed the measurements around a little, added garlic, only used fresh green beans rather than the option of frozen, and added more sour cream for the amount of veggies used.

I made this as a side dish along side London Broil the other night and we loved it! The only problem? I didn't snap a picture. So what do I tell myself? Ah bummer! Guess I will just have to make it again! I served it the second time along side chicken. I like my mushrooms and green beans tender but still with a little crunch. Combined with the zing the sour cream brings to the dish it is the perfect addition to any meal.




Green Beans and Mushrooms
Serves 2-3 as a side dish
Slightly Adapted From Simply Recipes


Ingredients
1/2 lb fresh green beans washed, and cut into approx. 1 inch lengths. (approx 2 cups)
1- 8 oz. package of sliced Bella Mushrooms - rinsed
Sea Salt
1/3 cup diced yellow onion
2 cloves of garlic minced
2 TBS butter
1/3-1/2 cup of sour cream (can use low-fat as well)
Pepper
1 1/2 TB of parsley flakes

Directions
-Prep all ingredients - (cut, wash, chop slice, dice etc.)
-In pot, boil water with a sprinkle of salt in it. Once boiling carefully put the fresh green beans in the water. Return to boil and boil uncovered for approx. 5-7 minutes or done el dente. Strain in strainer and set aside.
-While beans are cooking, heat a large saute pan on med high heat and add mushrooms. Dry saute them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them into a bowl and set aside.
 -In the empty hot saute pan just used for mushrooms add the butter. Once the butter is melted, add the onions and garlic. Cook until the onions are beginning to turn brown and translucent.
-As soon as the onions are done, scoop the green beans and mushrooms out of their bowls and into the saute pan with the onions and garlic. Be sure to leave any leftover juice from the green beans and mushrooms behind in the bowls.
 -Remove Saute pan from heat.
 -Stir in the sour cream, and pepper.
-Taste. If you need a little more salt. Add it now.
-Sprinkle with parsley and then serve immediately.




No comments:

Post a Comment