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Green Beans with Mushrooms and Sage

Southern Living DECEMBER 2002

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons butter or margarine
  • 2 tablespoons olive oil
  • 1/2 cup fresh sage leaves, chopped
  • 1/2 (8-ounce) package sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 tablespoons white wine
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Preparation

Cook beans in boiling salted water 10 to 12 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Melt butter with olive oil in a large skillet over medium-high heat; add sage, and sauté 1 minute or until crisp and dark green. Remove with a slotted spoon, and set aside.

Add mushrooms and garlic to skillet; sauté 2 minutes or until liquid evaporates. Add green beans, tossing to combine. Stir in broth and next 4 ingredients; cook 5 minutes or until liquid is reduced by half. Stir in sage just before serving.

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Green Beans with Mushrooms and Sage recipe

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