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

foxglove999's Review

dea0625
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.

Hillary1980's Review

noelle71
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.

so good !!!

carolfitz
June 05, 2016
i always make my green beans the same ....this was an added surprise!!  loved it!  used white mushrooms and regular onions. will make again.  

ktleyed's Review

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

phoebe1214's Review

beingoofy
December 27, 2012
N/A

Katmanduu's Review

ssgreen99
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.

doylecm's Review

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

bstalnaker's Review

Rebecca
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.

LutzCat's Review

ktleyed
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.

LynnMorg's Review

doylecm
December 24, 2009
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.