Sherried Green Beans and Mushrooms
"Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 3 tablespoons butter divided
- 1/4 cup dry sherry
- 2 teaspoons chopped fresh thyme
- 1 1/2 pounds haricots verts trimmed
- 1/3 cup thinly sliced shallots
- 3/4 pound exotic mushroom blend coarsely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- Carbohydrate 8.87834696293901 g
- Cholesterol 11.4386718799054 mg
- Fat 4.47695616352528 g
- Fiber 3.24198465738403 g
- Protein 2.73266123603531 g
- Saturated Fat 2.76461365406323 g
- Serving Size 1 1 servings (serving size: about 1 cup) (142g)
- Sodium 153.184521256208 mg
- Sugar 5.63636230555498 g
- Trans Fat 0.349606801756737 g
- Calories 88 calories
<p> Steam haricots verts 5 minutes or until crisp-tender; remove from heat.</p> <p> 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.</p>
