Creamy String Beans And Mushrooms Recipes

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

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.

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
• Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
• Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.