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 2 ½ pounds fresh green beans, trimmed 2 T. unsalted butter 1 medium yellow onion, peeled and thinly sliced ½ t. paprika pinch of cayenne pepper 1 pound crimini mushrooms, stems removed, caps thinly sliced salt freshly ground black pepper 2 cups chicken stock or low-sodium chicken broth ½ cup sour cream 2 T. freshly squeezed lemon juice Instructions 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. 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. 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. Add the green beans and simmer until the beans are heated through. Preheat oven to 400 F. 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/