Creamy Green Beans and Mushrooms

I used a combination of 3/4 lb of cremini and 1/4 pound of shiitake mushrooms for this recipe. The ratio of mushrooms to beans is 1:1. If you wanted, you could use all shiitake mushrooms, but use half as much, because they pack so much more flavor.

1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions.

2 Heat a large saut? pan on medium high heat. Add the mushrooms to the pan and dry saut? 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.

3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)

4 Add butter to the hot saut? pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.

5 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.

6 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.

Yield: Serves 4 to 8.

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Green Apple Curry

Just a standard yellow curry powder mix will do here. Use your favorite.

1 Heat the oil in a large saut? pan on medium heat. Add the garlic and let cook until the garlic starts to get browned. Use a slotted spoon to remove the garlic from the oil. Discard (or eat as a snack) the garlic.

2 Add the chopped onions to the pan and let cook until translucent (about 4 minutes).

3 While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 2 minutes. Stir in the butter.

4 Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar.

5 Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan.

Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.

Yield: Serves 4.

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