Sherried Green Beans And Mushrooms Recipes

SHERRIED GREEN BEANS WITH PORTOBELLO MUSHROOMS

Steps:

• Simmer green beans in a skillet in salted boiling water, 5 minutes.
• Drain and set aside.
• Return skillet to medium heat.
• Add oil and 1 tablespoon of butter to pan.
• Add onions and sauté 2-3 minutes.
• Add garlic and mushrooms, season with salt and pepper.
• Sauté for 3-5 minutes.
• Return green beans to pan.
• Heat through while adding sherry and Worcestershire sauce.
• Reduce sherry for 3-4 minutes then add final tablespoon of butter.
• Transfer vegetables to a serving plate.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

SHERRIED GREEN BEANS AND MUSHROOMS

Steps:

• 1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat. 2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 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.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
• Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
• In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
• Add green beans; cook just to heat through, 1 to 2 minutes.

SAVORY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a steamer basket; place in a saucepan over 1 in. of water. bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in the savory, parsley, lemon juice, vinegar, oil, sugar, salt and pepper. Add beans; toss to coat. Sprinkle with bacon.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

GREEN BEANS WITH SHERRIED ONION AND MUSHROOM SAUCE

Steps:

• In a skillet over moderate heat, melt the butter.
• Add in onions; cook/stir for 3 minutes.
• Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
• Sprinkle the flour over the mushrooms and onions; stir until blended.
• Cook 2-3 minutes, stirring to make sure the vegetables don't stick to the bottom of the pan.
• Gradually stir in the broth and whisk it until it comes to a boil.
• Add in cream and sherry; cook, stirring, until the sauce thickens.
• Add in nutmeg; season with salt and pepper.
• Bring water t a boil in a saucpan; add in green beans; return water to a boil.
• Cook beans until crisp-tender, about 3 minutes; drain the beans.
• To serve, place warm beans in a serving dish and pour the warm sauce over them.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.