Enjoy green beans with this thick sherry cream sauce with mushrooms and onions!
- 4 TBSP grass-fed butter
- 1 white or sweet onion, sliced thin
- 12 oz of portobello or other mushrooms
- 2 oz of cream sherry
- 2 TBSP of heavy whipping cream
- 1 pound of green beans, rinsed and ends cut off
- Pink salt, black pepper
- In a medium skillet over medium-high heat, melt the butter
- Add the onions and caramelize
- Add the mushrooms and stir until soft
- Add the sherry. Once it starts to simmer, reduce heat to medium-low.
- Add the whipping cream, stir, and let the sauce reduce, stirring often
- In another pan, steam the green beans by heating 2 oz of water in a sauce pan over medium heat, adding the beans, and covering for 5 to 8 minutes. Alternatively to steaming, you could saute them in butter over medium-high heat for 5-8 minutes.
- Once the green beans are steamed, drain and transfer to the cream sauce pan. Add salt and pepper. Stir the sauce to coat the beans. Turn heat to low.
- Continue to let reduce as desired. The sauce will continue to thicken as it heats.
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