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vegetable - green beans with onions and mushrooms

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Green Beans with Onions and Mushrooms
The flavours of the onion and the mushroom is all this dish needs when served with the other menu vegetables. For other variations, in Germany we usually serve green beans with "Bohnenkraut" (bean herb - savoury) with or without the mushrooms, in the south of France, very often herbs de provence are used if the same herb is not used elsewhere. A good teaspoon of either will do for these amounts. If you can find porcini mushrooms or grimini (brown champignons) use them as they both have a stronger flavour than the white champignons.

serves 4

500 g. green beans
5 lg. fresh porcini or champignons
1 med. onion
3-4 T. thick chopped bacon pieces
vegetable broth or equivalent

Trim the beans of ends and string, if any.

Sauté the bacon pieces to release the fat while you chop the onion and thickly slice the mushrooms. If necessary, drain all but 2 T. of fat in which to sauté the onion until glassy.

Add the mushrooms, sauté and stir a few minutes.

Add 60-80 ml. of strong vegetable both and the beans. Add about 1/8 t. pepper and salt to taste. Stir well and steam until tender, about 10 minutes.

This recipe intentionally has no herbs. The simple flavourings harmonize with the rest of the menu. However if you wish not to use bacon, add about 1 t. marjoram (or 1/2 t. thyme) with the mushrooms.

Note: Any of this dish left over? Toss with a little balsamic vinegar, adjust seasoning and allow to marinate in the refrigerator for the next day. Very tasty.

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