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.

• Ready In: 37 mins
• 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

1. Rinse the string beans in cold water, then snip off both ends and discard.
2. To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
3. 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.
4. When done, drain well and set aside.
5. 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.
6. Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
7. 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.
8. Serve immediately with your dinner meal.
9. Small nugget potatoes boiled with some mint leaves are an excellent side dish.
10. Use beans that are 4 to 5 inches long.