Sherried Green Beans And Mushrooms Recipes

SHERRIED GREEN BEANS WITH PORTOBELLO MUSHROOMS

Steps:

• Simmer green beans in a skillet in salted boiling water, 5 minutes.
• Drain and set aside.
• Return skillet to medium heat.
• Add oil and 1 tablespoon of butter to pan.
• Add onions and sauté 2-3 minutes.
• Add garlic and mushrooms, season with salt and pepper.
• Sauté for 3-5 minutes.
• Return green beans to pan.
• Heat through while adding sherry and Worcestershire sauce.
• Reduce sherry for 3-4 minutes then add final tablespoon of butter.
• Transfer vegetables to a serving plate.

GREEN BEANS WITH SHERRIED ONION AND MUSHROOM SAUCE

Steps:

• In a skillet over moderate heat, melt the butter.
• Add in onions; cook/stir for 3 minutes.
• Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
• Sprinkle the flour over the mushrooms and onions; stir until blended.
• Cook 2-3 minutes, stirring to make sure the vegetables don't stick to the bottom of the pan.
• Gradually stir in the broth and whisk it until it comes to a boil.
• Add in cream and sherry; cook, stirring, until the sauce thickens.
• Add in nutmeg; season with salt and pepper.
• Bring water t a boil in a saucpan; add in green beans; return water to a boil.
• Cook beans until crisp-tender, about 3 minutes; drain the beans.
• To serve, place warm beans in a serving dish and pour the warm sauce over them.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
• Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.