Creamy Green Beans and Mushrooms
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Creamy Green Beans and Mushrooms might be a recipe you should try. For $1.38 per serving, you get a side dish that serves 4. One portion of this dish contains around 7g of protein, 12g of fat, and a total of 175 calories. Head to the store and pick up green beans, mushrooms, onions, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. If you like this recipe, take a look at these similar recipes: Green Beans With Creamy Mushrooms And Shallots, Green Beans with Mushrooms, and Green Beans with Mushrooms.
Instructions
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.
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.
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.)
Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.
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.
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.