- 1 1/4 pounds green beans, trimmed and cut in half
- Coarse salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 onion, chopped
- 2 portobello mushroom caps, halved and thinly sliced
- 1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.