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Sherried Green Beans and Mushrooms

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings (serving size: about 1 cup)
"Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor

Ingredients

  • 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

Nutrition 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

How to Make It

  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.