Sour cream sauce makes this light but creamy dish something special.
Around holiday planning season a lot of people come to this site searching forgreen bean recipes.
At the very end, sour cream is added to bring everything together.
Elise Bauer
If the sour cream seems odd, think of this as a stroganoff.
Okay, I’ll be the first to admit it.
This is not the most attractive dish I’ve ever made.
Simply Recipes / Elise Bauer
In fact, I hesitated posting it, because, well, I like my food to look appealing.
But, you know what?
So, here’s my advice.
Simply Recipes / Elise Bauer
Sprinkle it with lots of parsley and go for it.
The ratio of mushrooms to beans is 1:1.
Prep mushrooms while salted water is coming to a boil in step 1.
Simply Recipes / Elise Bauer
Heat a large saute pan on medium high heat.
Add the mushrooms to the pan and dry saute them until they begin to release their water.
Sprinkle them with a little salt.
Simply Recipes / Elise Bauer
Once they have released most of their water, remove them to a bowl and set aside.
(No need to defrost frozen beans.)
Add butter to the hot saute pan.
Once the butter has melted, add the onions.
Cook until the onions are beginning to brown.
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.
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.
