Green Beans with Mushroom Duxelles

Notes: Use wide Italian, skinny haricot vert, plump blue lake, or Chinese long beans. Up to 1 day ahead, cover cool sauce and chill. Reheat to serve. To serve 12, double recipe and allow about 30 minutes.
Makes 6 servings


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1 tablespoon butter or margarine
1/2 cup finely chopped onion
2 cups finely chopped mushrooms (about 1/2 lb.)
1 1/2 pounds green beans, ends trimmed
1 teaspoon cornstarch
1/4 cup dry sherry
About 2 teaspoons soy sauce
2 teaspoons Asian (toasted) sesame oil (optional)


1. In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add onion and stir often until tinged with brown, 3 to 5 minutes. Add mushrooms. Stir often until mushrooms are lightly browned, 5 to 8 minutes.

2. Meanwhile, in a 4- to 5-quart covered pan, bring 3 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp when pierced, 6 to 12 minutes, depending on variety. Drain beans and put in a shallow serving dish.

3. Blend cornstarch with 1/3 cup water, dry sherry, and 2 teaspoons soy. Add to mushroom mixture and stir over high heat until boiling. Add sesame oil.

4. Pour sauce over beans. Add soy sauce to taste.

Created date

October 2003

Nutritional Information

Calories 78
Caloriesfromfat 26 %
Protein 2.9 g
Fat 2.2 g
Satfat 1.2 g
Carbohydrate 11 g
Fiber 2.5 g
Sodium 143 mg
Cholesterol 5.2 mg