Green Beans With Sherried Mushroom Sauce
Recipe: #25737
March 05, 2017
Categories: Side Dishes, Beans, Mushrooms, Southern, Sunday Dinner Thanksgiving, Gluten-Free, No Eggs, Alcohol, Green Beans, more
"Sort of like a green bean casserole, but fresher and made in a skillet."
Ingredients
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 by Step Method
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
No special items needed.