Green Beans in a Creamy Mushroom Sauce
Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavor.
|1 ounce||dried porcini mushrooms|
|1/2 cup||boiling water|
|1||small onion, diced|
|8 ounces||cremini mushrooms, sliced|
|2 cloves||garlic, chopped|
|1 teaspoon||thyme, chopped|
|1/2 cup||heavy cream|
|1/2 cup||parmigiano reggiano, grated|
|salt and pepper to taste|
|1||handful parsley, chopped|
|1 pound||green beans|
Soak the dried porcini mushrooms in the water for 20 minutes.
Meanwhile, melt the butter in a pan over medium heat.
Add the onions and saute until tender, about 4-6 minutes.
Add the garlic and thyme and saute until fragrant, about a minutes.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the porcini mushrooms and the water they were soaking in to the pan and simmer at medium-high until reduced by half, about 10 minutes.
Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
Meanwhile steam the green beans.
Remove the mushrooms from the heat and mix in the parsley.
Serve the green beans covered in the mushroom sauce.