Green Beans In Sherry Cream Sauce Recipes

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GREEN BEANS IN CREAMY HORSERADISH SAUCE



Green Beans in Creamy Horseradish Sauce image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon creamy horseradish
1 teaspoon German-style whole-grain mustard
Zest and juice of 1 lemon
1 tablespoon unsalted butter
2 cups French green beans (about 8 ounces)
Salt and pepper

Steps:

  • Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
  • Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE



Green Beans with Mushroom-Madeira Sauce image

Categories     Wine     Bean     Mushroom     Sauté     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces oyster mushrooms, sliced
3/4 teaspoon dried thyme
3 tablespoons chopped shallots
1/2 cup Madeira
1 cup whipping cream
1 pound fresh green beans, trimmed
Vegetable oil (for deep-frying)
2 large leeks (white and pale green parts only), thinly sliced crosswise

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
  • Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
  • Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

FRESH GREEN BEANS WITH HEAVEN SAUCE



Fresh Green Beans with Heaven Sauce image

Wonderful side dish that will make even the green bean haters beg for more. Created from my own trial and error. It is perfect now.

Provided by J.B. David

Categories     Side Dish     Vegetables     Green Beans

Time 17m

Yield 4

Number Of Ingredients 10

1 pound fresh green beans, trimmed
2 tablespoons butter
½ cup minced onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ cup soy sauce
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
¼ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
  • Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
  • Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 12.8 g, Cholesterol 17.9 mg, Fat 12.5 g, Fiber 4.7 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 1085.8 mg, Sugar 2.8 g

GREEN BEANS IN SHERRY CREAM SAUCE



Green Beans in Sherry Cream Sauce image

OK, I admit that the green beans are just a vehicle for the sauce. Could also be used over steak with more sauteed mushrooms. From BH&G New Cook Book.

Provided by didyb

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb green beans, fresh or frozen,regular or french style
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
1 tablespoon flour
1/8 teaspoon fresh coarse ground black pepper
1/4 cup beef broth
1/4 cup half-and-half
2 tablespoons cream sherry (like Harvey's Bristol Cream)

Steps:

  • cook beans according to package, or fresh (clean and snap) boil 20-25- minutes.
  • Drain and return to saucepan.
  • In small saucepan cook mushrooms, onion, garlic in butter about 5 minutes, til tender.
  • stir in flour, pepper.
  • carefully add beef broth and half and half.
  • cook and stir til thickened and bubbly.
  • stir in sherry.
  • stir sauce into beans and heat through.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE



Green Beans with Creamy Mushroom Sauce image

Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.

Provided by Laura Walsh

Categories     Green Bean Side Dishes

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
  • Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
  • For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
  • Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg

PEPPERED STEAK IN SHERRY CREAM SAUCE



Peppered Steak in Sherry Cream Sauce image

From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish would be perfect for supper, served on a bed of noodles or with boiled plantains." Prep time doesn't include 30 minutes marinating time.

Provided by mersaydees

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs steak
1 teaspoon caribbean jerk seasoning
2 tablespoons butter
6 -8 shallots, sliced
2 garlic cloves, crushed
1/2 cup sherry wine
3 tablespoons water
5 tablespoons light cream
salt
fresh ground black pepper
plantain, cooked, to serve
fresh chives, chopped, to garnish

Steps:

  • Slice the meat into thin strips, discarding any fat or gristle.
  • Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
  • Melt the butter in a large frying pan and sauté the meat for 4-5 minutes until browned on all sides. Remove to a plate and set aside.
  • Add the shallots and garlic to the pan, fry gently for a few minutes, then add the sherry and water and simmer for 5 minutes. Stir in the cream.
  • Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.

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