Green Beans With Sherried Mushroom Sauce

10
Servings
12m
Prep Time
25m
Cook Time
37m
Ready In


"Sort of like a green bean casserole, but fresher and made in a skillet."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (237.7 g)
  • Calories 102.5
  • Total Fat - 6.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 23.2 mg
  • Sodium - 425.8 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.6 g
  • Protein - 4.4 g
  • Calcium - 51 mg
  • Iron - 1.1 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step 1

Bring 4 cups of water to a boil in a large straight sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.

Step 2

Wipe the skillet clean and dry with a paper towel. Return the skillet to medium high heat. Add oil to the pan; swirl to coat. Add sliced onions; saute 5 minutes or until lightly browned., stirring occasionally. Add mushrooms; saute 3 minutes or until the mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with the remaining 1/4 teaspoon salt.

Step 3

Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add the cream cheese; stir until cheese melts. Stir in the stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Add the beans until warmed. Toss to coat.

Step 4

Top with the crushed fried onions.

Tips & Variations


No special items needed.

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