Sherried Green Beans and Mushrooms

Sherried Green Beans and MushroomsRecipe
Photo: Randy Mayor; Styling: Cindy Barr
"Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Fat 4.3 g
Satfat 2.7 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 8.3 g
Fiber 3.5 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 256 mg
Calcium 56 mg


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


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.