Yield
Makes 4 to 6 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

Harvey1's Review

Harvey1
December 04, 2011
N/A

Jennifer26's Review

Jennifer26
May 07, 2011
This is very, very good. I don't consider it to be an everyday dish, though. But, with the right meal, it's perfect for guests.

Notinks's Review

Notinks
July 18, 2010
5 stars for taste, 4 stars for ease. I didn't have mushrooms in the house, so went without those. I was looking for something to use fresh sage with, as most sage recipes are for heavy, winter stews, pork, etc. The crispy sage is simply awesome! Recipe is a bit cumbersome but maybe that is just because it was my first try.