Green Bean and Portobello Mushroom Saute
I love to mix green beans and mushrooms - it’s such a great combination. This recipe is one of the easiest to prepare, and the yummiest. I can’t take credit for this one, though. Rachael Ray dreamed it up.
Green Beans and Portobello Mushroom Saute
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry (Editor’s note: I know we’re cooking for kids but the alcohol will cook out. If you’re at all concerned, just omit the sherry.)
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.
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