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

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Hillary1980's Review

dea0625
May 25, 2012
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.

foxglove999's Review

noelle71
September 17, 2014
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.

LutzCat's Review

carolfitz
November 24, 2010
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.

doylecm's Review

smbassref
July 17, 2011
Yum! Would love to double the mushroom / sherry portion...a real treat

bstalnaker's Review

beingoofy
May 02, 2011
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.

phoebe1214's Review

ssgreen99
December 27, 2012
N/A

ssgreen99's Review

Katmanduu
December 07, 2009
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.

ktleyed's Review

Rebecca
December 11, 2014
Not bad, but I wasn't overly thrilled by it.

beingoofy's Review

ktleyed
December 22, 2009
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.

Katmanduu's Review

doylecm
February 22, 2012
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.