Green Beans with Mushrooms and Sage

Total Time
50mins
Prep 30 mins
Cook 20 mins

After trying Evie*'s Pumpkin and Sage Risotto, I have gotten hooked on fresh sage. This recipe is from Southern Living. I made it over the holidays and I really liked it.

Ingredients Nutrition

Directions

  1. In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
  2. Plunge into icewater; drain and set aside.
  3. In a skillet, over medium-high heat, melt butter and add olive oil.
  4. Saute sage 1 minute or until crisp and dark green.
  5. Remove with a slotted spoon and set aside.
  6. Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
  7. Add green beans, tossing to mix.
  8. Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
  9. Stir in sage just before serving.
Most Helpful

I didn't have fresh sage, so I just used dried and the outcome was still very good. I also reduced the oil/butter mixture by half and I'm glad I did because it was just right. Thank you.

Katanashrp March 25, 2012

Great combo, very flavorful dish!

rosslare November 28, 2011

LOVE this!! DH does not like fresh green beans (what a weirdo, teehee) but he gave this recipe a double thumbs up! That is a keeper in my book!

Peachie Keene December 01, 2009