Creamy Green Beans and Mushrooms

Ingredients

• 1 pound green beans, fresh or frozen, cut into 1-inch pieces
• 1 pound mushrooms, thickly sliced
• Salt
• 1/2 cup onions, chopped
• 2 Tbs butter
• 1/2 cup sour cream
• Freshly ground black pepper
• 2 Tbsp freshly chopped parsley for garnish

Directions

1. Start a pot with 2 quarts of water and 1 tablespoon of salt, and bring it to a boil while you slice the mushrooms and chop the onions.
2. Set a large sauté pan over medium high heat. Put the mushrooms in the dry pan and cook them, stirring as needed, until they start giving off liquid. Season with a little salt. When most of that liquid has cooked out, transfer the mushrooms to a bowl and keep them nearby.
3. Drop the green beans into the boiling salted water and cook for 5 minutes, or stop when they are just tender. If you are using frozen beans, they can go in straight from the freezer.
4. Add the butter to the same hot sauté pan. After it melts, stir in the onions and cook until they just start to take on color.
5. The moment the green beans reach that just-tender point, drain them. Return the mushrooms to the pan with the onions, then tip in the green beans.
6. Take the pan off the heat. Fold in the sour cream, then season with salt and freshly ground black pepper. Taste, and add more salt if it needs it.
7. Finish with parsley and bring it to the table.