Recipe by William (Uncle Bill) Anatooskin
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.
Top Review by foodtvfan
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.
- 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 See How It's Made
- 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.