Green Beans with Mushrooms and Sage

"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."
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
Ready In:
50mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Great combo, very flavorful dish!
     
  3. 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!
     
  4. Hi Nurse Di, this recipe is so good! It is very tasty! I like green beans and there just so many ways you can cook them. Thank you for posting another great recipe! Diane :)
     
  5. What a fantastic flavour combination! I served with XMas dinner and it went over very very well with all my guests. I made one teeny tiny substitution, I used sherry instead of white wine, but followed everything else. I will definitely make again, especially since The Beau and I like green beans so much. I might cook the green beans a minute or so less in the initial step next time, but we really loved this one! Thanks for helping me pull off a fabulous holiday dinner!
     
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