This is one of my favorite vegetable side dishes inspired by a similar dish by Rachel Ray. The sherry is what gives it the unique lip-smacking flavor, so try not to substitute anything for it.
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Units: US | Metric
- 1 1/4 lbs green beans, trimmed and cut in half
- coarse salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (divided)
- 1 medium onion, sliced
- 1 garlic clove, minced
- 2 portabella mushroom caps, halved and and thinly sliced (I have used criminis and they work wonderfully too)
- coarse salt
- fresh ground black pepper, to taste
- 1/2 cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1Simmer green beans in a skillet in salted boiling water, 5 minutes.
- 2Drain and set aside.
- 3Return skillet to medium heat.
- 4Add oil and 1 tablespoon of butter to pan.
- 5Add onions and sauté 2-3 minutes.
- 6Add garlic and mushrooms, season with salt and pepper.
- 7Sauté for 3-5 minutes.
- 8Return green beans to pan.
- 9Heat through while adding sherry and Worcestershire sauce.
- 10Reduce sherry for 3-4 minutes then add final tablespoon of butter.
- 11Transfer vegetables to a serving plate.
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Nutritional Facts for Sherried Green Beans With Portobello Mushrooms
Serving Size: 1 (268 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 305.4
- Calories from Fat 115
- Total Fat 12.7 g
- Saturated Fat 4.6 g
- Cholesterol 15.2 mg
- Sodium 102.0 mg
- Total Carbohydrate 20.1 g
- Dietary Fiber 5.8 g
- Sugars 5.5 g
- Protein 4.1 g