Green Beans with Mushrooms and Little
Onions
This combination goes well with almost
any entrée, but is especially good with veal.
Makes 6 to 8 servings
2 tablespoons butter
1/2 pound medium-size white mushrooms,
stems trimmed, quartered
2 pounds green beans, topped, tailed, strung if necessary, and steamed
until crisply tender
1 pint boiling onions, boiled in water for 1 minute, drained, peeled,
and steamed until tender, about 5 minutes; or one half 16 ounce package
frozen baby onions, thawed
Salt and freshly ground black pepper to taste
1 teaspoon dried Italian herbs, such as oregano, marjoram, rosemary,
and thyme; or a prepare mix
Melt the butter in a large heavy skillet
over medium heat.
Cook the mushrooms, stirring
occasionally, until golden, about 5 minutes.
Add the green beans and onions and toss
until very hot.
Season with salt, pepper, and herbs.
Serve this simple cooking recipes very hot.
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