• Sherried Green Beans and Mushrooms


    “Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes.” –Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009


    • 1 1/2 pounds haricots verts, trimmed
    • 3 tablespoons butter, divided
    • 1/3 cup thinly sliced shallots
    • 3/4 pound exotic mushroom blend, coarsely chopped
    • 1/4 cup dry sherry
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 2 teaspoons chopped fresh thyme
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper


    1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
    2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

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