Sherried Green Beans and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes. –Julianna Grimes, Associate Food Editor Ingredients:
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 |
Directions:
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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