Ingredients:
1 lb fresh green beans, washed and trimmed
2 tbsp butter
1 shallot, minced
8 oz mushrooms, sliced
1/2 tsp salt
1/4 tsp pepper
3 tbsp dry sherry
1/2 cup heavy cream
1 tsp arrowroot starch
1 tbsp water
Additional salt and pepper to taste
Preparation:
Place green beans in a large pot with a steam basket and fill the bottom with water. Heat over medium-high heat and steam until tender-crisp. Drain.
Meanwhile, melt butter over medium heat in a large saucepan. Add shallot and cook until just translucent, about 2 minutes. Add mushrooms, salt and pepper and saute until golden and fragrant.
Add sherry and let simmer until liquid is reduced by half. Add cream and reduce heat to medium-low. Let gently simmer 5 minutes.
Combine water and arrowroot starch in a small bowl. Add to pan and stir until thickened, about 30 seconds.
Arrange green beans on a serving platter and season with additional salt and pepper to taste. Top with mushroom sauce.
Serve hot.
Number of Servings: 8
Leave a Reply