String beans with champignons cooking recipes. Green beans with champignons and onions

In addition, this is a very convenient “duty dish” or a “guests on the doorstep” type dish: after all, both green beans and chopped champignons can be bought frozen, and they will wait in your freezer for at least a few months!

Need:

• Green green beans(fresh or frozen) - 400-500 grams (it seems to us that frozen in this case is even more convenient, standard packaging is 400 grams per bag)
• Chopped champignons - 400-500 grams (you can also use fresh ones, but frozen ones are more convenient for this dish, standard packaging is 400 grams per bag), you can try using other mushrooms
• Sour cream - 200-300 grams (we usually put 300, more sour cream - a tastier dish!)
• Salt - about half a teaspoon
• Ground black pepper - to your taste (we twist the pepper grinder, moving it over the entire area of ​​\u200b\u200bthe pan, 2-3 times)
• Vegetable oil - about 1 tablespoon

Cooking:

On high heat / heat, heat a deep frying pan (stewpan), pour a little vegetable oil and put green beans in the pan (directly from the freezer, you do not need to defrost in advance!).

Immediately after the beans, put the champignons into the pan (also straight from the freezer). We do not reduce the heating level.

When the beans and mushrooms thaw a little, mix them, salt, pepper, mix again.

We cover the pan with a lid so that the beans and mushrooms quickly completely thaw, but not for long.

As soon as the beans and champignons “give up” water and the liquid boils, remove the lid and continue to fry and simmer at a high heat level, stirring occasionally. Our task is to wait until all the liquid from the pan has evaporated. The process usually takes about 15-20 minutes.

When there is no liquid left in the pan (or almost none), add sour cream to the pan.

Mix beans and mushrooms with sour cream. There will be some liquid in the pan again. Simmer for another 5 minutes, stirring occasionally, until this liquid has evaporated. Everything. Our dish is ready to serve. Now you know,

String beans are great for both daily and for holiday menu. It can be used to prepare salads, soups and hot dishes.

For this salad, both cultivated champignons and Forest mushrooms. Chanterelles, real mushrooms, will do.

For a salad of bean pods and champignons you will need:

• champignons - 0.5 kg;
• young asparagus beans, fresh or frozen - 0.3 kg;
• onions - 90 g;
• vegetable oil - 80 ml;
• ground pepper to taste;
• garlic clove - 1 pc.;
• salt to taste.

Recipe:

• The beans are sorted, the tips of the pods are cut off and, if available, the central vein is removed.
• Cut the pods into pieces 4-5 cm long.
• Transfer the beans to a saucepan, pour about a liter of water into it and heat everything to a boil. Cook for 3-4 minutes and discard the pods in a colander. If a frozen product is used for a dish, then it is poured with water without defrosting.
• Onions are cut into half rings, mushrooms are sliced, garlic is chopped into small pieces. Mushrooms before this are cleaned and rinsed with water.
• The onion is fried first. When it becomes transparent, pour mushrooms to it and add garlic after 5-6 minutes. After a minute, the mushrooms for the salad are ready.
• Combine mushrooms with beans. Add salt and ground pepper to taste.

The finished salad remains only to be mixed, placed in salad bowls and served on the table. This amount makes 3-4 servings.

Related video:

Mushrooms with green beans for the holiday

To cook hot mushrooms along with bean pods for holiday table would need:

• white mushrooms, both fresh and frozen are suitable - 300 g;
• green beans - 500 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• ground pepper to taste;
• vegetable oil - 50 ml;
• sour cream - 150 ml;
• dill or parsley - 3-4 sprigs;
• salt to taste.

Recipe:

• The onion is cut into half rings.
• Carrots are rubbed on a coarse grater or cut into thin sticks;
• Mushrooms are scalded in a small amount of water. The water is drained. For pouring, 150 ml of water is left in which the mushrooms were cooked.
• In a separate pan, boil the bean pods cut into 5 cm pieces for 2-3 minutes. The beans are thrown into a colander.
• Pour oil into a frying pan and fry the onion until soft.
• Add carrots and fry all together for five minutes.
• Spread mushrooms in vegetables and fry them for 10 - 12 minutes.
• After that, pour the bean pods and mix.
• The dish is salted and peppered to taste.
• Sour cream is diluted with mushroom broth and mushrooms are poured with beans.
• Simmer everything together for about 10 minutes. Sprinkle with herbs and serve hot.

On fasting days, you can do without sour cream by adding to mushroom broth 1 tablespoon potato starch.

My today's recipe is a challenge to those who think that they are boring and uninteresting, but, unfortunately, they think so enough a large number of of people. True, true, those who are afraid to fast believe that they will have to eat exclusively boiled potatoes, or can you imagine? And this is when there is a huge number of a wide variety of lenten dishes - hearty and nutritious, and, most importantly, very tasty!

I, too, used to be quite skeptical about lenten food and did not observe Lent, until one day a girlfriend came to visit me for a week, just during Lent, and announced that, alas, she did not eat fast food. At first I was confused, and then I decided that it would be a good culinary experience for me - to learn how to cook different and delicious meatless dishes. I found something on the Internet, read something in books and magazines, something my friend suggested. And as a result, in my arsenal there were already two dozen excellent recipes worthy of even festive feasts, but at the same time being lean. Here is one of these dishes I want to tell you. It's about asparagus beans with mushrooms and onions. It's delicious, trust me! And it’s quite simple to prepare - it’s faster to cook than to describe.

Ingredients:
for 1 serving:
- 150 g of asparagus beans;
- 1 small onion or 0.5 large onion;
- 100 g of champignons;
- salt, pepper - to taste;
- vegetable oil for frying.

Black Eyed Peas with mushrooms and onions - lean recipe day.

Recipe with photo step by step:

For this fast food You can use both fresh and frozen green beans. I just took frozen, already cut into pieces about 2-3 cm long. It is not necessary to defrost the asparagus beans first.




We put a pot of water on the fire, bring to a boil, salt.




We spread the asparagus beans in a pot of boiling salted water, stir, reduce the heat to medium and cook for 5-7 minutes.




Strain the string beans with a colander.






And immediately lower the beans for a few minutes in a very cold water. This must be done in order for the asparagus to remain the same bright green color.




Then strain the asparagus beans again with a colander.




Peel the onion and cut into half rings.




We put the pan on the fire, pour vegetable oil. You can use any oil - sunflower or olive, to your taste.






When the pan warms up well, put the chopped onion on it, reduce the heat.




We pass the onion, stirring occasionally, until it becomes transparent, soft and begins to slightly golden. It usually takes me 8-10 minutes to do this.




While the onions are frying, prepare the mushrooms for the asparagus appetizer. They should be washed thoroughly. For this dish, you can use not only champignons, but also forest mushrooms. In this case, they must first be boiled until tender. The asparagus beans prepared in this way with chanterelles are especially delicious.




Cut the mushrooms into thin slices. In principle, the shape of the cut is not of fundamental importance - it can be cubes or rectangles, large or small, at your discretion. I like plates more, because in ready dish they look very appetizing.




Add mushrooms to sautéed onions.




Mix well.




Stew mushrooms with onions under a lid over low heat for 10-15 minutes.




After that, salt the mushrooms, pepper to taste, mix.




Now it's the turn of pre-boiled asparagus beans. Add it to onions and mushrooms.




Mix the asparagus beans, onions and mushrooms and simmer under a closed lid over low heat for 5-7 minutes.




Fundamental changes in appearance you will not see the dishes after that, but here taste qualities after stewing, all the ingredients will change together: mushrooms and asparagus beans will “make friends” - they will be saturated with each other’s aroma and will harmonize perfectly.




We spread the mushrooms with onions and asparagus beans on a plate or in a bowl and serve. You can, of course, eat this dish cold, but I personally prefer it still warm.




By the way, my husband, who does not recognize lean food in principle and is very demanding about what is in front of him on a plate, very often asks to cook this particular dish for him. For me, this is a big sign!




And asparagus beans are very useful - they contain a lot of vitamins and trace elements, they also contain folic acid, which is especially necessary for pregnant women.

Green beans with mushrooms is another recipe from the German collection of low-calorie, tasty and nutritious meals. It is perfect for vegetarians as well as those who are fasting or on a diet. Preparing these green beans is very simple, and all cooking takes half an hour at most. The dish turns out unusual and quite tasty. Even my son, who is a big fan of everything meat, eats this dish with pleasure.

Ingredients:

(4 servings)

• 500 gr. green beans
• 500 gr. mushrooms
• 300 gr. pasta
• 1 tbsp heaped flour
• 1 tbsp sugar without a slide
• 1 tsp salt without a slide
• 1/4 tsp ground pepper
• 0.5 l. water or milk
• vegetable oil

• So, we take fresh green beans. The variety of beans does not really matter, it can be round green pods or flat ones, as in my photo. What you should pay attention to is that the pods are young and juicy green. Old beans contain dense fibers and are not suitable.

• Wash the green beans and then cut into pieces 3-4 cm long.

• Drop the beans into boiling salted water.

• At the same time as the beans, add the pasta to the pot. Cook beans and pasta for 7-8 minutes until almost cooked. Needs to be a little overcooked. We drain the water.

• We take a pound of mushrooms. I like champignons, so I most often cook green beans with champignons, but you can use any other edible mushrooms.

• Wash the mushrooms thoroughly and then cut into slices.

• Take a large frying pan, pour a little vegetable oil. Saute mushrooms over medium heat until tender.

• When all the juice released by the mushrooms is gone, put in a pan boiled pasta with string beans.

• We fill it all with a pre-prepared filling. For pouring in a small bowl or saucepan, mix salt, pepper, sugar and flour. Without ceasing to interfere, pour the mixture with cold milk or water. Of course, the sauce turns out tastier with milk, but for those who can withstand a strict fast, regular milk can be replaced with soy or nut milk or use water.
• Heat the contents of the pan over medium heat until the sauce thickens. Stir occasionally with a spatula to keep the sauce from burning. Taste again for salt and pepper, adjust if necessary.

• That's all, our very appetizing green beans with mushrooms and pasta are ready, you can serve them on the table. What I also like about this dish is that even when cold, it retains a delicate mushroom aroma and taste.