This vibrant green bean dish elevates a classic side into something special. Tender haricot verts are quickly blanched for crispness, then tossed with caramelized red onions, earthy Portobello mushrooms, and a splash of dry sherry for depth. A touch of thyme and butter rounds out the flavors, making this side dish elegant yet effortless. Perfect for weeknight dinners, it also pairs beautifully with a grilled steak, roasted chicken, or even as part of a holiday spread. No more boring green beans—this recipe delivers color, texture, and flavor in every bite.
INGREDIENTS:
1 1/4 lbs. haricot verts (slender green beans), trimmed
Salt, to taste
2 tablespoons extra-virgin olive oil
2 tablespoon butter
1 red onion, cut in half, and sliced thinly
2-3 large Portobello mushroom caps, halved, and sliced thinly
1/2 teaspoon thyme leaves
Salt and pepper, to taste
1/2 cup dry sherry
METHOD:
Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes, just until crisp-tender. Drain immediately and transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced red onion and sauté for 2–3 minutes until softened. Add the mushrooms, season lightly with salt and pepper, and cook for 3–5 minutes until the mushrooms release their juices and begin to brown.
Stir in the thyme, then pour in the dry sherry. Increase the heat to medium-high and let it simmer for 1–2 minutes to reduce slightly.
Add the blanched green beans to the skillet and toss gently until warmed through, about 1–2 minutes. Adjust seasoning with more salt and pepper if needed.
Transfer to a serving dish and enjoy hot.
YIELD: 4 servings
