CREAMY STRING BEANS AND MUSHROOMS
I thoroughly enjoy young, fresh string beans. They are best when used within 3 to 7 days after picking, but best when freshly picked. I also love mushrooms and combined them with the string beans to make a tasty meal combination. Many years ago, we grew different varieties of beans and my mother cooked them in different ways.
Provided by William Uncle Bill
Categories Vegetable
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the string beans in cold water, then snip off both ends and discard.
- To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
- Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
- When done, drain well and set aside.
- In the same frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
- Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
- Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
- Serve immediately with your dinner meal.
- Small nugget potatoes boiled with some mint leaves are an excellent side dish.
- Use beans that are 4 to 5 inches long.
Nutrition Facts : Calories 436.1, Fat 45.3, SaturatedFat 28.3, Cholesterol 142.6, Sodium 1061.9, Carbohydrate 7.2, Fiber 1.1, Sugar 3.5, Protein 3.5
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