Best Sherried Green Beans And Mushrooms Recipes

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

GREEN BEANS WITH MUSHROOMS RECIPE

Steps:

• If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
• Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
• Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
• Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!

GREEN BEANS WITH SHERRIED ONION AND MUSHROOM SAUCE

Steps:

• 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.

GREEN BEANS WITH SHERRIED MUSHROOMS

Steps:

• In a skillet or a pot, blanch the beans in boiling water until tender-crisp, about five minutes. (You can steam the beans until tender-crisp.) Drain and pat dry.
• Heat the oil in a skillet over medium-high heat, saute the mushrooms, garlic, thyme, salt and pepper until golden.
• Add sherry, cook until evaporated. Add beans and butter, cook, stirring until the beans are hot and the butter is melted.

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.