Green Beans with Crimini Mushroom Sauce

Green Beans with Crimini Mushroom Sauce
Serves 10
  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
  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.
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