Cooking Method

• Put 2 quarts of water, salted with 1 tablespoon of salt, in a pot to boil while you cut the mushrooms and onions.
• Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.
• Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)
• Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.
• As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.
• Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed. Sprinkle with parsley and serve.