i always make my green beans the same ....this was an added surprise!! loved it! used white mushrooms and regular onions. will make again.
Not bad, but I wasn't overly thrilled by it.
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.
Yum! Would love to double the mushroom / sherry portion...a real treat
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.
This is a terrific do ahead recipe and offers an excellent combination of flavors. I did the beans one day, the mushrooms early the next day and combined on the stovetop right before serving.
Sorry, I upped the butter (unsalted) to 6 T divided, and with this change the dish was exquisite. I'm certain the original 3 T would have been just as good, but I wanted a deeper flavor that butter imparts. The dish overall reminds me of something a 5 star restaurant would serve. This is definitely a great recipe that I plan to make again and again.
We LOVED this at our Thanksgiving dinner. Rich and full-bodied and without all the gunk of the traditional green-bean casserole. The recipe makes a LOT though. I would happily make this for everyday meals, but it is also perfect for special occasions.