Ingredients
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1/4 cup onion, finely chopped
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1 cup fresh mushrooms, sliced thinly or chopped
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4 tablespoons butter
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1 -2 tablespoon granulated sugar, to taste
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2 tablespoons apple cider vinegar
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2 tablespoons fresh parsley, finely chopped
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1/4 cup half-and-half cream or 1/4 cup light cream
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2 (16 ounce) cans green beans, rinsed and drained,reserving 3/4 cup of the canning liquid
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1 cup creme fraiche or 1 cup sour cream
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2 tablespoons cooked crumbled bacon, to taste
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2 tablespoons all-purpose flour (or as needed to thicken)
Instructions
- In a large skillet, melt butter and saute onions and mushrooms until very tender.
- Whisk in flour and sugar and vinegar until blended well.
- Add parsley, half-n-half, and reserved bean liquid and whisk until blended.
- Cook until slightly thickened over medium heat.
- Stir in beans and sour cream (if using) and cook until heated through and just started to bubble-but DO NOT BOIL.
- Remove from heat and sprinkle bacon on top.