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 a dozen or two excellent recipes in my arsenal, 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 of the day.
Recipe with photos step by step:
You can use either fresh or frozen green beans for this meatless dish. 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 immerse the beans in very cold water for a few minutes. This must be done so that the green beans remain 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 wild 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 the plates better because they look very appetizing in the finished dish. 
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. 
You won’t see any fundamental changes in the appearance of the dish after this, but the taste qualities after stewing all the ingredients together will change: 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.
Green beans with mushrooms is another recipe from the German collection of low-calorie, tasty and nutritious dishes. It is perfect for both vegetarians and those who are fasting or on a diet. These green beans are very easy to prepare, and the entire preparation takes about half an hour. The food turns out to be unusual and quite tasty. Even my son, a big lover of all meats, enjoys this dish.
Ingredients:
(4 servings)
- 500 gr. green beans
- 500 gr. champignons
- 300 gr. pasta
- 1 tbsp. heaps of 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, take fresh green beans. The type of bean does not really matter; it can be round green pods or flat ones, like in my photo. What you should pay attention to is that the pods are young and juicy green in color. Old beans contain dense fibers and are not suitable.
- Wash the green beans and then cut them into pieces 3-4 cm long.
- Throw the beans into boiling salted water.
- At the same time as the beans, add the pasta into the pan. Cook beans and pasta for 7-8 minutes until almost done. You need to cook it a little. We drain the water.
- Take half a kilo 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 them into slices.
- Take a large frying pan and pour a little vegetable oil. Fry the mushrooms until tender over medium heat.
- When all the juice released by the mushrooms has gone, put the boiled pasta with green beans in the frying pan.
- Fill it all with the pre-prepared filling. To fill, mix salt, pepper, sugar and flour in a small bowl or saucepan. Without ceasing to stir, pour the mixture with cold milk or water. Of course, the sauce turns out tastier with milk, but for those who are on a strict fast, regular milk can be replaced with soy or nut milk, or you can use water.
- Heat the contents of the pan over medium heat until the sauce thickens. Stir occasionally with a spatula to prevent the sauce from burning. Test again for salt and pepper and adjust if necessary.
- That's all, our very appetizing green beans with mushrooms and pasta are ready and ready to serve. What else I like about this dish is that even when cold, it retains its delicate mushroom aroma and taste.
Calories: 601
Proteins/100g: 2
Carbohydrates/100g: 3
This extremely simple recipe has several variations: beans can be stewed with the addition of tomato sauce, homemade adjika, carrots, fresh tomatoes or tomatoes in their own juice, add garlic or nuts, soy sauce, sprinkle with sesame seeds. And all of these – mind you, are recipes for lenten dishes. And in normal times there are even more possibilities - stewed beans are mixed with fried minced meat or boiled meat, sprinkled with grated cheese or feta cheese, and fried with chicken fillet.
Green beans can be used either fresh or frozen; there is no difference in preparation. Any mushroom will do – from regular champignons to wild mushrooms (fresh or frozen). Cook with pleasure and fast deliciously! Stewed green beans with mushrooms - recipe of the day.
Ingredients:
- green beans (frozen) – 200 g;
- fresh champignons – 150 gr;
- homemade adjika – 2 tbsp. l;
- vegetable oil – 3 tbsp. l;
- onion – 1 large head;
- salt, black pepper or paprika - to taste.
How to cook at home
Pour frozen green beans with cold water for a few minutes to thaw. Then drain the water, fill the bowl with the beans with boiling water, and after a minute drain the water. And immediately place the beans under running cold water. This “contrast shower” will make the beans softer and they will retain their bright color during further heat treatment. If the beans are fresh, then they need to be cut into pieces of 3-4 cm, and pour water two or three times, alternating hot and cold. Drain the beans in a colander. 
Cut a large onion into long thin feathers (or half rings - whichever is more convenient for you). 
Cut fresh champignons into slices about 1 cm thick. 
Heat vegetable oil in a frying pan. Add the onion, stir immediately so that the onion is evenly saturated with oil, and simmer over medium heat for 2-3 minutes, stirring with a spatula. 
When the onion becomes soft, add the mushrooms. Increase the heat and evaporate the mushroom juice. Then turn the heat to low and lightly fry the mushrooms. Salt, season with ground black pepper or paprika (you can add any spices to your taste). 
Pour green beans into a frying pan with onions and mushrooms. 
Stir and simmer for 2-3 minutes. If you like the beans crispy, then they can be considered ready. If you like it soft, then you need to cover with a lid and simmer the vegetables until the desired degree of readiness. The longer you stew the beans, the less vitamins will remain in them, and the color will change from bright to dark. 
When the beans are ready, add two tablespoons of thick. Stir, heat for a couple of minutes and remove the pan from the heat. If there is no adjika, then you can add thick tomato sauce and garlic (first the garlic so that it imparts flavor to the oil and vegetables, then the tomato sauce). 
Place the stewed beans on plates and serve hot as an independent dish or as a side dish for buckwheat porridge or. Bon appetit! 
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 (saucepan) over high heat/heat, pour a little vegetable oil into it and put green beans in the frying 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,
