Green Beans with Mushrooms and Sage |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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After trying Evie*'s Pumpkin and Sage Risotto, I have gotten hooked on fresh sage. This recipe is from Southern Living. I made it over the holidays and I really liked it. Ingredients:
1 lb fresh green beans, trimmed and cut into 2 inch pieces |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons olive oil |
1/2 cup fresh sage leaf, chopped |
4 ounces sliced fresh mushrooms |
3 cloves garlic, minced |
1/2 cup chicken broth |
2 tablespoons white wine |
1 teaspoon worcestershire sauce |
salt and pepper |
Directions:
1. In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
2. Plunge into icewater; drain and set aside.
3. In a skillet, over medium-high heat, melt butter and add olive oil.
4. Saute sage 1 minute or until crisp and dark green.
5. Remove with a slotted spoon and set aside.
6. Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
7. Add green beans, tossing to mix.
8. Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
9. Stir in sage just before serving.
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