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1 package frozen breaded chicken nuggets (Empire's are very good)
Soak the dry mushrooms in the 2 cups water a few hours or overnight. Drain and strain the soaking liquid through a coffee filter placed in a colander. Reserve the liquid.
In a dutch oven or large skillet, heat the oil, lightly brown the chicken nuggets, add the dry mushrooms and mushroom slices, the mushroom liquid and the green beans.
Bring to a boil, cover and simmer for 20-30 minutes until all ingredients are cooked through. Taste for salt and pepper. Delicious, especially if you like the flavor or the dried mushrooms which will be lightly discerned. If you really like the flavor, use a 1-oz. container of the dried mushrooms instead of the 1/2-oz.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 (1/2 oz.) plastic container dry mushrooms
2 cups water
1/2 lb. mushrooms, sliced
1 8-10 oz. package frozen green beans
Oil for sautéing (I use light olive oil)
This is a recipe that is very TNT in my family. It is rapidly prepared and super delicious. It may be doubled and redoubled.