Sherried Green Beans With Portobello Mushrooms

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Simmer green beans in a skillet in salted boiling water, 5 minutes.
2. Drain and set aside.
3. Return skillet to medium heat.
4. Add oil and 1 tablespoon of butter to pan.
5. Add onions and sauté 2-3 minutes.
6. Add garlic and mushrooms, season with salt and pepper.
7. Sauté for 3-5 minutes.
8. Return green beans to pan.
9. Heat through while adding sherry and Worcestershire sauce.
10. Reduce sherry for 3-4 minutes then add final tablespoon of butter.
11. Transfer vegetables to a serving plate.