Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Green Beans and Portobello Mushroom Sauté

This fresh approach to green beans looks fancy, but cooks up fast!

This fresh approach to green beans looks fancy, but cooks up fast!

Ingredients

  • 1 1/4 pounds green beans, trimmed and cut in half
  • Coarse salt
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 cup dry sherry

Preparation

Simmer green beans in salted boiling water for five minutes. Drain green beans and set aside; return skillet to moderate heat.

Add EVOO and butter to the pan. Add onions and sauté 2-3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms 3-5 minutes with onions, then add green beans back to the pan. Heat green beans through and add sherry. Cook for 1-2 minutes.

Transfer green beans and mushrooms to a serving plate and enjoy!

Ingredients

  • 1 1/4 pounds green beans, trimmed and cut in half
  • Coarse salt
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 cup dry sherry

Directions

Simmer green beans in salted boiling water for five minutes. Drain green beans and set aside; return skillet to moderate heat. Add EVOO and butter to the pan. Add onions and sauté 2-3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms 3-5 minutes with onions, then add green beans back to the pan. Heat green beans through and add sherry. Cook for 1-2 minutes. Transfer green beans and mushrooms to a serving plate and enjoy!

Tags:30 Minute Meals, boil, sauté, sides, simmer, undoRS, vegetables