Green beans with mushrooms in sour cream
4 servings
50 minutes
Green beans with mushrooms in sour cream is a delicate and aromatic dish rooted in the European tradition of combining vegetables with creamy sauces. The combination of crunchy beans, juicy mushrooms, and the tenderness of sour cream creates a harmony of flavors where the freshness of greens intertwines with a rich, creamy note. A light garlic taste, sautéed onions, and sweet carrots make this combination particularly cozy and homely. The dish is perfect as a standalone side or an accompaniment to meat and fish dishes. It is nutritious yet light, making it an excellent choice for a balanced diet. Served hot with soft bread or fresh herbs that enhance its flavor, it is an ideal option for those seeking simple yet refined vegetable dishes.
1
Chop the onion finely, throw it in the pan, and sauté lightly.
- Onion: 1 piece
2
Chop the mushrooms and add them to the onion, sauté.
- Fresh champignons: 100 g
3
Grate the carrot on a coarse grater and add it to the mushrooms and onion.
- Carrot: 1 piece
4
Place the beans in a pan, let them 'rest' from freezing, then mix everything, add a little salt, pour in water, cover with a lid, and let it simmer for about 10 minutes.
- Green beans (frozen): 300 g
- Salt: to taste
5
Remove the lid, evaporate half of the water, and add sour cream, mixing well. Keep on the stove for another 5 minutes and then you can remove it.
- Sour cream 20%: 150 g