We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Wednesday, May 5, 2010

Sherried Green Beans and Mushrooms

(print this recipe)

Foodie friend Michael made these for us along with Hilary's cranberry chicken and they were amazing! Mmmm, mushrooms...

1 1/2 pounds haricots verts (green beans), trimmed
4 1/2 tablespoons butter, divided
1/3 cup thinly sliced shallots
3/4 pound exotic mushroom blend, coarsely chopped
1/4 cup 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

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; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 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.

Yield: 8 servings (serving size: about 1 cup)

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