Sherried Green Beans With Portobello Mushrooms |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is one of my favorite vegetable side dishes inspired by a similar dish by Rachel Ray. The sherry is what gives it the unique lip-smacking flavor, so try not to substitute anything for it. Ingredients:
1 1/4 lbs green beans, trimmed and cut in half |
coarse salt |
2 tablespoons extra virgin olive oil |
2 tablespoons butter (divided) |
1 medium onion, sliced |
1 garlic clove, minced |
2 portabella mushroom caps, halved and and thinly sliced (i have used criminis and they work wonderfully too) |
coarse salt |
fresh ground black pepper, to taste |
1/2 cup dry sherry |
1 tablespoon worcestershire sauce |
Directions:
1. Simmer green beans in a skillet in salted boiling water, 5 minutes.
2. Drain and set aside.
3. Return skillet to medium heat.
4. Add oil and 1 tablespoon of butter to pan.
5. Add onions and sauté 2-3 minutes.
6. Add garlic and mushrooms, season with salt and pepper.
7. Sauté for 3-5 minutes.
8. Return green beans to pan.
9. Heat through while adding sherry and Worcestershire sauce.
10. Reduce sherry for 3-4 minutes then add final tablespoon of butter.
11. Transfer vegetables to a serving plate.
|
|