• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Green Beans with Crimini Mushroom Sauce

July 22, 2015 by Jill Foucre Leave a Comment

Green Beans with Crimini Mushroom Sauce
2015-07-22 14:01:52
Serves 10
Print
Ingredients
  1. 2 ½ pounds fresh green beans, trimmed
  2. 2 T. unsalted butter
  3. 1 medium yellow onion, peeled and thinly sliced
  4. ½ t. paprika
  5. pinch of cayenne pepper
  6. 1 pound crimini mushrooms, stems removed, caps thinly sliced
  7. salt
  8. freshly ground black pepper
  9. 2 cups chicken stock or low-sodium chicken broth
  10. ½ cup sour cream
  11. 2 T. freshly squeezed lemon juice
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the green beans and cook just until tender, about 5 minutes. Drain the beans and refresh them under cold running water. Drain them and pat dry.
  2. In a large casserole, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the paprika and cayenne pepper and cook for 1 minute. Add the mushrooms. Cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook until the mushrooms are browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and then gradually stir in the stock until the sauce is smooth.
  3. Simmer the mushroom sauce over low heat, stirring, until it has thickened, about 5 minutes. Stir in the sour cream and lemon juice. Season with salt and freshly ground black pepper.
  4. Add the green beans and simmer until the beans are heated through.
  5. Preheat oven to 400 F.
  6. Transfer the beans and sauce to a large glass or ceramic baking dish. Cover with buttered foil and bake until bubbling, about 20 minutes.
By Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes Tagged With: vegetables

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience