Green beans are one of those sides that almost everyone can agree on.
Here, they’re dressed up with seasoned mushrooms and a hint of dry sherry
to make them perfect alongside a slightly fancier meal.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
4 servings
INGREDIENTS
- 450 g green beans, trimmed
- 1 tbsp extra-virgin olive oil
- 250 g button mushrooms
- 1 clove garlic, minced
- 1 tsp dried thyme
- ¼ tsp each salt and pepper
- 1 tbsp dry sherry
- 1 tbsp butter
PREPARATION
- In a skillet of boiling water, blanch the trimmed green beans until they are tender-crisp, which should take around 5 minutes.
- Drain the beans and pat them dry.
- Wipe out the skillet and add the extra-virgin olive oil, then heat it over medium-high heat.
- Sauté the button mushrooms, minced garlic, dried thyme, salt, and pepper in the skillet until they become softened and golden, which should take around 6 minutes.
- Add the dry sherry to the skillet and cook until there is no liquid remaining.
- Add the blanched green beans and butter to the skillet, and cook while stirring until the beans are hot and the butter is melted.
NUTRITIONAL INFORMATION, PER SERVING: about 105 cal, 3 g pro, 7 g total fat (2 g
sat. fat), 10 g carb, 4 g fibre, 8 mg chol, 166 mg sodium. % RDI: 5% calcium, 12%
iron, 9% vit A, 18% vit C, 17% folate.
TIP FROM THE TEST KITCHEN
For a vegan alternative, replace
the butter with an extra 1 tbsp
of olive oil.
