Best 3 Sherried Green Beans And Mushrooms Recipes

**Sherried Green Beans and Mushrooms: A Savory Side Dish Delight**

Indulge in the delectable symphony of flavors offered by Sherried Green Beans and Mushrooms, an exceptional side dish that elevates any main course. This classic recipe, featuring the harmonious blend of crisp green beans, earthy mushrooms, and a rich, savory sauce infused with sherry, promises to tantalize your taste buds and leave you craving for more. Join us on a culinary journey as we explore the intricacies of this dish, unveiling the secrets behind its delectable taste. Discover variations that cater to diverse dietary preferences, including a vegan-friendly rendition and a rendition for those with nut allergies. Prepare to embark on a culinary adventure that will transform your perception of side dishes, leaving you with a dish that shines with both elegance and simplicity.

Let's cook with our recipes!

SHERRIED GREEN BEANS WITH PORTOBELLO MUSHROOMS

Sherried Green Beans With Portobello Mushrooms image

This is one of my favorite vegetable side dishes inspired by a similar dish by Rachel Ray. The sherry is what gives it the unique lip-smacking flavor, so try not to substitute anything for it.

Provided by shimmerchk

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 lbs green beans, trimmed and cut in half
coarse salt
2 tablespoons extra virgin olive oil
2 tablespoons butter (divided)
1 medium onion, sliced
1 garlic clove, minced
2 portabella mushroom caps, halved and and thinly sliced (I have used criminis and they work wonderfully too)
coarse salt
fresh ground black pepper, to taste
1/2 cup dry sherry
1 tablespoon Worcestershire sauce

Steps:

Simmer green beans in a skillet in salted boiling water, 5 minutes.
Drain and set aside.
Return skillet to medium heat.
Add oil and 1 tablespoon of butter to pan.
Add onions and sauté 2-3 minutes.
Add garlic and mushrooms, season with salt and pepper.
Sauté for 3-5 minutes.
Return green beans to pan.
Heat through while adding sherry and Worcestershire sauce.
Reduce sherry for 3-4 minutes then add final tablespoon of butter.
Transfer vegetables to a serving plate.

Nutrition Facts : Calories 305.4, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 102.1, Carbohydrate 20.2, Fiber 5.9, Sugar 5.5, Protein 4.1

SHERRIED GREEN BEANS AND MUSHROOMS

SHERRIED GREEN BEANS AND MUSHROOMS image

Yield 8 servings (each 1 c)

Number Of Ingredients 9

Ingredients

1 1/2 lbs. haricots verts, trimmed
3 tablespoons butter, divided
1/3 c. thinly sliced shallots
3/4 pound exotic mushroom blend, coarsely chopped
1/4 c. dry sherry
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat. 2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

GREEN BEANS WITH SHERRIED MUSHROOMS

Green Beans With Sherried Mushrooms image

This is a great side dish. I got it from a 'Canadian Living' magazine. The recipe calls for you to blanch the beans but I steamed them. It still tasted great, just be sure not overcook the beans. I used fresh beans, I don't know how well frozen beans would work.

Provided by Honeyofachef

Categories Beans

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb green beans
1 tablespoon olive oil
8 ounces button mushrooms
1 garlic clove, minced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dry sherry
1 tablespoon butter

Steps:

In a skillet or a pot, blanch the beans in boiling water until tender-crisp, about five minutes. (You can steam the beans until tender-crisp.) Drain and pat dry.
Heat the oil in a skillet over medium-high heat, saute the mushrooms, garlic, thyme, salt and pepper until golden.
Add sherry, cook until evaporated. Add beans and butter, cook, stirring until the beans are hot and the butter is melted.

Nutrition Facts : Calories 121.8, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 177, Carbohydrate 11.2, Fiber 4.7, Sugar 2.8, Protein 4.1

Tips:

Prep your ingredients: Before you start cooking, wash and trim the green beans, slice the mushrooms, and mince the garlic. This will help the cooking process go more smoothly.
Use fresh ingredients: Fresh green beans and mushrooms will give you the best flavor. If you can't find fresh green beans, frozen beans will work, but they may not be as crisp.
Don't overcrowd the pan: When you're cooking the green beans and mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the green beans and mushrooms in batches: If you have a lot of green beans and mushrooms, you may need to cook them in batches. This will ensure that they all cook evenly.
Season to taste: Once the green beans and mushrooms are cooked, season them to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

Sherried green beans and mushrooms are a delicious and easy-to-make side dish that is perfect for any occasion. The sherry adds a subtle sweetness and richness to the dish, while the green beans and mushrooms provide a crunchy and flavorful contrast. This dish can be served hot or cold, and it is also a great addition to a potluck or buffet.