Green Beans With Sherried Onion and Mushroom Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Diane Phillips Ingredients:
3 tablespoons unsalted butter |
1 cup small white pearl onion, cut in half |
1/2 lb mushroom |
2 tablespoons all-purpose flour |
1 cup chicken broth |
1/2 cup heavy cream |
2 tablespoons cream sherry |
ground nutmeg, a pinch |
salt |
fresh ground black pepper |
8 cups water |
2 lbs green beans, ends trimmed and cut in to 1-inch lengths |
Directions:
1. In a skillet over moderate heat, melt the butter.
2. Add in onions; cook/stir for 3 minutes.
3. Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
4. Sprinkle the flour over the mushrooms and onions; stir until blended.
5. Cook 2-3 minutes, stirring to make sure the vegetables don’t stick to the bottom of the pan.
6. Gradually stir in the broth and whisk it until it comes to a boil.
7. Add in cream and sherry; cook, stirring, until the sauce thickens.
8. Add in nutmeg; season with salt and pepper.
9. Bring water t a boil in a saucpan; add in green beans; return water to a boil.
10. Cook beans until crisp-tender, about 3 minutes; drain the beans.
11. To serve, place warm beans in a serving dish and pour the warm sauce over them.
|
|