Green beans with mushrooms
4 servings
30 minutes
Green beans with mushrooms is a delicate and aromatic dish rooted in German cuisine, where vegetables and mushrooms play a key role. The lightness of the beans harmonizes with the rich flavor of the mushrooms, while the addition of sour cream gives the dish a creamy texture. A light garlic aroma reveals depth of flavor, and freshly ground black pepper adds a hint of spiciness. This dish is versatile: it can be a standalone light dinner or a wonderful side to meat. Its preparation feature is that the beans absorb all the flavor nuances of spices and mushroom aroma, creating a harmonious composition. It is best served warm, allowing the ingredients to fully reveal their taste qualities after steeping under a lid.
1
Wash the green beans in cool water, trim the ends, and cut into pieces 3-4 cm long.
- Green beans: 400 g
2
Add the chopped beans to boiling water and cook until done (10–15 minutes).
- Green beans: 400 g
3
Peel the onion and chop it finely.
- Onion: 1 piece
4
Fry the pieces of onion in sunflower oil.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
5
Add washed and chopped mushrooms to the onion and simmer for 15 minutes. If using fresh wild mushrooms, they should be boiled in water beforehand.
- Fresh mushrooms: 400 g
- Salt: to taste
6
Drain the cooked beans in a colander.
- Green beans: 400 g
7
Put it in the pan with mushrooms.
- Fresh mushrooms: 400 g
8
Add sour cream (mayonnaise), minced garlic, salt, mix and simmer for another 5 minutes.
- Sour cream: 100 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
9
Let it sit covered without heat for about 1 hour to allow the beans to salt.
- Green beans: 400 g
10
Sprinkle with freshly ground pepper before serving.
- Ground black pepper: to taste
11
Let it sit covered without heat for about 1 hour to allow the beans to salt.
- Green beans: 400 g
12
Sprinkle with freshly ground pepper before serving.
- Ground black pepper: to taste