Green Beans with Sherried Mushroom Sauce

I love to make green beans for Thanksgiving, but I’m not a fan of using canned mushroom soup for green beans! Over the years, I’ve tried several recipes, and this year I found this recipe and decided to give it a try. Overall, we liked it a lot, and we will definitely make it again. I liked the flavor of the sherry with the mushrooms – it wasn’t overly strong, but definitely added to the flavor.

The recipe says it is a “skillet” recipe, but I ended up making it ahead and re-heating in the oven, since my stovetop space was limited. We’ve enjoyed the leftovers over the past few days, and I can say that it reheats well (especially if you re-heat it in the oven). Enjoy!

Green beans with sherried mushroom sauce - done

Green Beans with Sherried Mushroom Sauce
From Cooking Light, Nov 2013
Serves 10

4 cups water
3/4 teaspoon salt, divided
2 pounds green beans, trimmed
1 1/2 tablespoons canola oil
1 1/2 cups sliced onion
1 (4-ounce) package fresh gourmet mushrooms
1/3 cup dry sherry
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 tablespoons all-purpose flour
3 tablespoons whipped cream cheese
1 1/2 cups unsalted chicken stock (such as Swanson) (I subbed vegetable broth)
1/3 cup French-fried onions, crushed (such as French’s)

1. Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.
Green beans with sherried mushroom sauce - cooking

2. Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat.
Green beans with sherried mushroom sauce - sauce cooking

Add beans; toss to coat. Sprinkle with crushed onions.

Nutritional info:
Calories: 100
Fat: 4.3g
Protein: 3.5g
Carbohydrate: 10.9g
Fiber: 3g
Cholesterol: 3mg
Sodium: 226mg


One thought on “Green Beans with Sherried Mushroom Sauce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s