Green Beans With Sherried Onion and Mushroom Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3 tablespoons unsalted butter
- 1 cup small white pearl onion, cut in half
- 1⁄2 lb mushroom
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1⁄2 cup heavy cream
- 2 tablespoons cream sherry
- ground nutmeg, a pinch
- salt
- fresh ground black pepper
- 8 cups water
- 2 lbs green beans, ends trimmed and cut in to 1-inch lengths
directions
- In a skillet over moderate heat, melt the butter.
- Add in onions; cook/stir for 3 minutes.
- Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
- Sprinkle the flour over the mushrooms and onions; stir until blended.
- Cook 2-3 minutes, stirring to make sure the vegetables don’t stick to the bottom of the pan.
- Gradually stir in the broth and whisk it until it comes to a boil.
- Add in cream and sherry; cook, stirring, until the sauce thickens.
- Add in nutmeg; season with salt and pepper.
- Bring water t a boil in a saucpan; add in green beans; return water to a boil.
- Cook beans until crisp-tender, about 3 minutes; drain the beans.
- To serve, place warm beans in a serving dish and pour the warm sauce over them.
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