"Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor
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
How to Make It
Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
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.
This was really great. The only change I made was how I cooked the mushrooms. I like my mushrooms cooked over very high heat, so they brown, any moisture that is released turns to steam immediately, this avoids that watery/slimy thing from happening. Obviously, you can't cook this with the shallots, they would burn, so I cooked the mushrooms first, then sweated the shallots, added the mushrooms, and green beans back with the butter, and sherry. Anyway, very good recipe.
Outstanding recipe! The dry sherry is a must! I attempted it once before with sherry vinegar and it was a huge mistake! The wine makes this recipe. I used 2 (8oz.) packages of baby portobello mushrooms, and sliced them in thirds or halved the smaller ones. I loved the big chunks of mushrooms. I also used dry herbs, as it's all I had on hand, which turned out fine. I used regular green beans and left them whole. Will definitely make this again.
Wow, this was really great. I made it just as is and it was delicious. I will be making it again. I wonder if it would be as good with regular mushrooms? I have those on hand on a much more regular basis.
Wonderful way to prepare green beans! I used regular green beans and broke them into smaller pieces. Using the exotic mushrooms is a must for this dish. It came together quickly and could be served to company.
This is an outstanding side dish with great flavor. I think the sherry is what makes it special. Next time I make this, I will slice the mushrooms rather than chopping, as I think the presentation will be much better. Served with Sauteed Tilapia with Lemon-Peppercorn Pan Sauce (from this site), cilantro-lime rice, and freshly cooked apple slices. Definitely would serve this to company.