No more boring green beans! This quick and tasty green bean dish is delicious and served with a grilled steak or roasted chicken.
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:
In a large saucepan, cook green beans in salted boiling water for 4-5 minutes, just until crisp-tender. Immediately drain green beans and place them in an ice water bath to stop cooking. Drain and set aside.
In a skillet over moderate heat, add oil and butter to the pan. Add onions and saute for 2 to 3 minutes. Add the mushrooms and season with salt and pepper. Saute mushrooms for 3 to 5 minutes with onions, and add the thyme leaves and sherry.
Turn up the heat and bring the mixture to a boil. Add the green beans and heat the green beans until heated through, about 1 to 2 minutes. Serve hot.
YIELD: 4 servings
