Sherried Green Beans and Mushrooms

Sherried Green Beans and Mushrooms
Photo by Randy Mayor


  • ¾ teaspoon kosher salt
  • 2 teaspoons chopped fresh thyme
  • ¼ cup dry sherry
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ pounds haricots verts, trimmed
  • 1/3 cup thinly sliced shallots
  • + 2 more ingredients
    • 3 tablespoons butter, divided
    • ¾ pound exotic mushroom blend, coarsely chopped

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; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil...

View full recipe at My Recipes


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