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
  1. In a medium skillet over medium-high heat, melt the butter
  2. Add the onions and caramelize
  3. Add the mushrooms and stir until soft
  4. Add the sherry. Once it starts to simmer, reduce heat to medium-low.
  5. Add the whipping cream, stir, and let the sauce reduce, stirring often
  6. 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.
  7. 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.
  8. Continue to let reduce as desired. The sauce will continue to thicken as it heats.