Sherried Green Beans and Mushrooms

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

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 4.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 8.3g
  • Fiber: 3.5g
  • Cholesterol: 11mg
  • Iron: 0.8mg
  • Sodium: 256mg
  • Calcium: 56mg

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

Preparation

  1. 1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
  2. 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.
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