s SHERRIED GREEN BEANS AND MUSHROOMS **** s |
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Instructions *** 12-23-11 kate made this for early christmas *** "Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor Sherried Green Beans and Mushrooms Photo by: Photo: Randy Mayor; Styling: Cindy Barr YIELD: 8 servings (serving size: about 1 cup) COURSE: Side Dishes/Vegetables Ingredients 1 1/2 pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preparation 1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat. 2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine. Nutritional Information Amount per serving Calories: 80 Fat: 4.3g Saturated fat: 2.7g Monounsaturated fat: 1.1g Polyunsaturated fat: 0.2g Protein: 2.4g Carbohydrate: 8.3g Fiber: 3.5g Cholesterol: 11mg Iron: 0.8mg Sodium: 256mg Calcium: 56mg Nutrition Guidelines for Healthy Living Cooking Light DECEMBER 2009 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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