Green Beans in Morel Cream Sauce

by Jenn on June 24, 2009

in Diabetic Friendly,Gluten Free,Vegetarian


This dish has slowly evolved over the past few years, and actually earned a spot in my family’s Christmas meal last time we were  at my parents (that’s a big deal!)  For this recipe I used tried morels, because fresh ones are hard to find now.  I hadn’t used morels with this recipe before, but because I love them so much decided it was worth it :)  This is a great side dish, or as in my case the night I made this, dinner, haha.


1 tbs. butter
1 clove garlic, minced
1/4 cup onions, chopped
1/2 oz. morels, dried
1 cup white wine
1/2 cup stock
salt & pepper to taste
2 tbs. cornstarch or tapioca flour
1/2 cup heavy cream
1 lb. green beans
juice from 1 lemon
1 tbs. EVOO
1/4 cup sliced almonds

1. Melt the butter in a medium sized pan on med-high to high, and add in garlic, onions, and morels.  Saute until onions turn translucent and soften.
2. Add in salt & pepper, wine and stock, and mix to blend them together.  Let simmer until reduced down to about 1/2 cup worth.  This will take about 15-20 min.
3. In a small bowl, add in 2 tbs. of wine/stock mixture and the cornstarch, and blend together.  Add this back into the pan.
5. Once cornstarch is blended in nicely, simmer for a few more minutes (about 5).  Then add in the cream,  and bring to just a boil, stirring constantly.  Then pull off the heat and set aside.
6. Heat up a skillet, and add in EVOO and lemon juice.  Add in green beans and almonds and saute about 5 minutes until brightly green colored.
7. Plate green beans and top with morel cream sauce.  Yum!