Sherried Mushrooms and Green Beans

December 6, 2011

This is a slightly different way to use green beans that adds a bunch of flavor and keeps them crisp all the way till they get to your plate.

You will need:

  • 1 1/2 lb green beans, trimmed
  • 3 T butter, divided
  • 1/3 c Vidalia onion, thinly sliced
  • 3/4 lb mushrooms, coarsely chopped
  • 1/4 c dry sherry
  • 3 T fresh parsley, chopped
  • 2 t fresh thyme, chopped
  • Salt and pepper, to taste

Then you will…

  1. Steam the beans for 5 minutes until crisp-tender. Remove from the heat and strain.
  2. Melt 2 T butter in a large skillet over medium-high heat; add the onion and saute for 3 minutes.
  3. Add the mushrooms and allow to cook until the liquid evaporates, about 5 minutes.
  4. Stir in the sherry and bring to a boil. Cook until the sherry almost evaporates, roughly 2 minutes.
  5. Add the remaining tablespoon of butter and the beans.
  6. Cook 30 seconds or until thoroughly heated, tossing to coat.
  7. Remove from heat and mix in the herbs. Season with salt and pepper to taste before serving.

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