A sour cream sauce makes this light but creamy green bean and mushroom recipe extra special. It’s a quick and easy side dish for busy nights.
Around the holiday planning season, a lot of people come to this site looking for green bean recipes. We have several, but most are geared towards the summer when we have plenty of fresh green beans.
I wanted to make something that would work well with fresh or frozen beans so we could enjoy it any time of the year.
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Sour cream is added at the very end to bring everything together. If the sour cream seems odd, think of it as a stroganoff. With green beans.
Okay, I’ll be the first to admit it. This isn’t the prettiest dish I’ve ever made. (The photo may be pretty, but that has more to do with the lighting than anything else.) In fact, I was hesitant to post it because I like my food to look appealing.
But, you know what? It tastes great! Even reheated leftovers. So here’s my advice. Sprinkle with lots of parsley and you’re done.
More great green bean recipes
Creamy green beans and mushrooms
I used a combination of 3/4 pound cremini and 1/4 pound shiitake mushrooms for this recipe. The ratio of mushrooms to beans is 1:1. You can use all of the shiitake mushrooms if you like, but half as much because they have so much more flavor.
While the salted water is coming to a boil in Step 1, prepare the mushrooms.
ingredients
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1 lb green beans, fresh or frozen, cut into 1-inch pieces (remove ends if fresh, pre-cut if frozen)
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1 lb Mushrooms (Cremini, Button, Shiitake), thickly sliced
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Kosher salt
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1/2 Cup onionschopped
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2 tablespoon butter
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1/2 Cup sour cream
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Freshly ground black pepper
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2 tablespoon fresh chopped Parsely, for garnish
method
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Boil salt water:
In a saucepan, add 2 liters of water, salted with 1 tablespoon of salt, to boil while you chop the mushrooms and onions.
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Dry fry mushrooms:
Heat a large skillet over medium-high heat. Add the mushrooms to the pan and dry sauté until they begin to shed their water. Sprinkle them with some salt. Once they have released most of the water, place them in a bowl and set aside.
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Boil green beans in salted water:
Add the green beans to the boiling water and leave for 5 minutes or until just tender. (Frozen beans do not need to be thawed.)
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Cooking onions:
Put butter in the hot skillet. Once the butter has melted, add the onions. Cook until the onions start to brown.
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Add the green beans and mushrooms to the pan with the onions:
Once the green beans are soft, drain. Add the mushrooms to the pan with the onions, then add the green beans.
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Add sour cream, salt and pepper:
Remove from stove. 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.
| nutritional information (per serving) | |
|---|---|
| 94 | calories |
| 6g | Fat |
| 9g | carbohydrates |
| 3g | protein |
