Green Beans With Sherried Mushroom Sauce
From Semigourmet53 8 years agoIngredients
- 4 cups water shopping list
- ¾ teaspoon salt, divided shopping list
- 2 pounds green beans, trimmed shopping list
- 1 ½ tablespoons canola oil shopping list
- 1 ½ cups chopped onion shopping list
- 4 ounces mushrooms, sliced shopping list
- 1/4 cup dry sherry shopping list
- 1/8 cup chicken broth shopping list
- 1 ½ teaspoons chopped fresh thyme shopping list
- 1 ½ tablespoons all-purpose flour shopping list
- 3 tablespoons whipped cream cheese shopping list
- 1 ½ cups low sodium chicken broth shopping list
- 1/3 cup French-fried onions, crushed (such as French's) shopping list
How to make it
- 1. In a large skillet over medium heat. Add prepared green beans and enough water to cover the bottom of the skillet. Cover and let steam sauté until they are JUST Crisp tender. Remove from the skillet to a serving bowl and set aside.
- 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. Add beans; toss to coat. Sprinkle with crushed onions.
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