fresh green beans with mushroom cream sauce
yield: 4 servings
hungry for more?
ingredients
MAKING THE SAUCE
- 2 tbsp butter (or vegan option)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme, picked
- 8 oz cremini/baby bella mushrooms, sliced
- ½ cupcream (or vegan option)
- 1 tsp sea salt, fine
- ½ tsp black pepper, coarse
- 1 tbspfresh parsley, chopped
COOKING THE GREEN BEANS
- 1 lbs fresh green beans, stemmed
preparation
MAKING THE SAUCE
Melt the butter in a pan over medium heat. Add the onions and sauté until tender, about 5 minutes. Add the garlic and thyme and cook for another minute.
Stir in the mushrooms, salt, and pepper. Cook for another 10 minutes, until the mushrooms are caramelized and golden. Add the cream and turn heat to low. Continue cooking and stirring constantly, just until heated through. Fold in the parsley.
COOKING THE GREEN BEANS
While preparing the sauce, bring a medium pot of salted water to a boil. Add the green beans and blanch for 2 minutes, until bright green and al dente. Drain and set aside.
SERVING THE GREEN BEANS
Portion the green beans onto four plates, spoon the sauce over the warm green beans, and serve.
