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."
photo by William Uncle Bill
- Ready In:
- 37mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 36 fresh green string beans
- 1 teaspoon granulated sugar
- 3⁄4 teaspoon salt
- 4 tablespoons butter
- 6 medium fresh button mushrooms, sliced
- 1⁄2 teaspoon seasoning salt
- 3⁄4 teaspoon granulated garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄2 cup whipping cream
directions
- 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.
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Reviews
-
Delicious beans. I used my kitchen scissors to snip the ends of the beans, added some onions sauteed with the mushrooms, and a clove of minced garlic. Served with fried pork chops and mashed potatoes. -
I made this exactly as directed, and the family loved it!! EVERYONE said, hey, nice beans, mom! and I could have made twice as many! Although one could add onion, fresh garlic, etc, it is delicious exactly like this, it took no time at all to make and was a lovely side to a meal that included brown rice, chicken and roasted pumpkin. Thanks Uncle Bill, for a great recipe!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
