My recipe today is a challenge to those who think that it is boring and uninteresting, and, unfortunately, quite a large number of people think so. It’s true, those who are afraid to observe Lent 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 lean dishes - satisfying and nutritious, and, most importantly, very tasty!

I, too, used to be quite skeptical about lean food and didn’t observe Lent, until one day a friend came to stay with me for a week, just during Lent, and announced that, alas, she didn’t eat meat. At first I was confused, but then I decided that this would be a good culinary experience for me - to learn how to cook different and tasty Lenten dishes. I found something on the Internet, read something in books and magazines, and a friend suggested something. And as a result, I already had about two dozen in my arsenal great recipes, worthy even of festive feasts, but at the same time being Lenten. I want to tell you about one of these dishes. We're talking about green beans with mushrooms and onions. It's very tasty, believe me! And it’s quite simple to prepare—it’s quicker to prepare than to describe.

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

Green beans with mushrooms and onions - Lenten recipe day.

Recipe with photos step by step:

For this Lenten dish You can use either fresh or frozen green beans. I just took the frozen one, already cut into pieces about 2-3 cm long. There is no need to defrost green beans first.




Place a pan of water on the fire, bring to a boil, add salt.




Place the green beans in a pan of boiling salted water, stir, reduce the heat to medium and cook for 5-7 minutes.




Strain out the green beans using a colander.






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




Then strain the green beans again using a colander.




Peel the onion and cut into half rings.




Place the frying pan on the fire, pour in vegetable oil. You can use any oil - sunflower or olive, to suit your taste.






When the frying pan is well heated, place the chopped onion on it and reduce the heat.




Sauté the onion, stirring occasionally, until it becomes translucent, soft and begins to turn slightly golden. It usually takes me 8-10 minutes.




While the onions are frying, prepare the mushrooms for the green bean 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. Green beans prepared in this way with chanterelles are especially tasty.




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




Add mushrooms to sautéed onions.




Mix well.




Simmer the mushrooms and onions under the lid over low heat for 10-15 minutes.




After this, salt the mushrooms, pepper to taste, and mix.




Now it’s the turn of the pre-boiled green beans. Add it to the onions and champignons.




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




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




Place the mushrooms with onions and green beans on a plate or 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 accept Lenten food on principle and is very demanding about what is on the plate in front of him, very often asks to prepare this particular dish for him. This is a big indicator for me!




Green beans are also very healthy - they contain a lot of vitamins and microelements, and they also contain folic acid, which is especially necessary for pregnant women.

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

Need to:

• Green beans (fresh or frozen) – 400-500 grams (it seems to us that frozen ones are even more convenient in this case, standard packaging – 400 grams per bag)
• Sliced ​​champignons – 400-500 grams (fresh is also possible, but frozen is more convenient for this dish, standard packaging – 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 rotate the pepper mill, moving it over the entire area of ​​the frying pan, 2-3 times)
• Vegetable oil - about 1 tablespoon

Preparation:

Heat a deep frying pan (sauce pan) over high heat/heat, pour a little vegetable oil and place the green beans in the pan (straight from the freezer, no need to defrost in advance!).

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

When the beans and mushrooms have thawed a little, mix them, add salt, pepper, and mix again.

Cover the pan with a lid so that the beans and champignons completely thaw quickly, but not for long.

As soon as the beans and champignons “give up” the 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. Typically the process takes about 15-20 minutes.

When there is no more liquid left in the pan (or almost no liquid left), add sour cream to the pan.

Mix beans and champignons with sour cream. Some liquid will return to the pan. Simmer for about 5 more minutes, stirring, until this liquid has evaporated. All. Our dish is ready to be served. Now you know,

Green beans Great for both everyday and holiday menu. You can use it to prepare salads, soups and hot dishes.

For this salad, both cultivated champignons and wild mushrooms are used. Chanterelles, real saffron milk caps, will do.

For a salad of beans and champignons you will need:

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

Recipe:

• The beans are sorted, the ends of the pods are cut off and, if present, 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 drain the pods in a colander. If a frozen product is used for a dish, then it is filled with water without defrosting.
• The onion is cut into half rings, the mushrooms into slices, and the garlic is chopped into small pieces. Before this, the mushrooms are cleaned and rinsed with water.
• The onions are fried first. When it becomes transparent, add mushrooms to it and add garlic after 5-6 minutes. In a minute, the mushrooms for the salad are ready.
• Combine mushrooms and beans. Add salt and ground pepper to taste.

The finished salad just needs to be mixed, placed in salad bowls and served. The specified amount makes 3-4 servings.

Video on the topic:

Mushrooms with green beans for the holiday

To cook hot mushrooms along with bean pods for festive table required:

• porcini mushrooms, both fresh and frozen – 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.
• Grate carrots onto coarse grater or cut into thin slices;
• Mushrooms are boiled in a small amount of water. The water is drained. For pouring, leave 150 ml of water in which the mushrooms were cooked.
• In a separate pan, boil bean pods cut into 5 cm pieces for 2-3 minutes. The beans are placed in a colander.
• Pour oil into a frying pan and fry the onion until soft.
• Add carrots and fry everything together for five minutes.
• Place mushrooms in vegetables and fry them for 10 - 12 minutes.
• After this, pour in the bean pods and mix.
• Salt and pepper the dish to taste.
• Sour cream is diluted with mushroom broth and poured over mushrooms and 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 mushroom broth 1 tablespoon potato starch.