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Green Beans with Crimini Mushroom Sauce
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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/