Green Beans in a Creamy Mushroom Sauce

Serves: 4

Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavor.

Yield: 4
Prep Time:
Cook Time:
Total Time:


1 ounce dried porcini mushrooms
1/2 cup boiling water
2 tablespoons butter
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.


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