This was amazing! I couldn't find gourmet mushrooms so I used an 8-9oz container of organic buttons and I quartered them. I even looked away for a minute too long and my flour got too dark and it still turned out amazing!
Green Beans with Sherried Mushroom Sauce
Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.
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Total: 35 Minutes
- Calories: 100
- Fat: 4.3g
- Saturated fat: 1g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.8g
- Protein: 3.5g
- Carbohydrate: 10.9g
- Fiber: 3g
- Cholesterol: 3mg
- Iron: 1.2mg
- Sodium: 226mg
- Calcium: 47mg
- 4 cups water
- 3/4 teaspoon salt, divided
- 2 pounds green beans, trimmed
- 1 1/2 tablespoons canola oil
- 1 1/2 cups sliced onion
- 1 (4-ounce) package fresh gourmet mushrooms
- 1/3 cup dry sherry
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons whipped cream cheese
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1/3 cup French-fried onions, crushed (such as French's)
- 1. Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.
- 2. Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.
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