Sherrys Creamy Green Beans And Mushrooms Recipes

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

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 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.

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 IN SHERRY CREAM SAUCE

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

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.

EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

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.

SHERRY'S CREAMY GREEN BEANS AND MUSHROOMS

Steps:

• In large pot of boiling, salted water over medium-high heat, cook green beans just until tender, 5 minutes. Drain.
• In large skillet, melt butter over med-high heat. Add mushrooms and shallots, cook, stirring occasionally, until soft and golden. Stir in beans, remove from heat.
• In microwave-safe bowl, microwave light cream and Philly Garlic and Herb Cream Cheese on high in 30-second intervals, stirring until smooth. Stir in parmesan cheese, thyme and pepper. Transfer bean mix to serving bowl, Top with cheese mix, Sprinkle with onions.