Green Beans and Portobello Mushroom Saute

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I needed to double the recipe for company, and found that the end result was way too strong of a sherry taste.

I ended up adding a little garlic, beef broth and cream to the recipe and all that helped to add better flavor to it.

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I made this for my boyfriend one night and both of us absolutely loved it. It turned out just right and was so simple.

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Such a fuss-free recipe yet the result is so wonderfully rewarding. I, myself is a mushroom lover and the meaty portobello used here compliments the green beans so perfectly. I doubled the recipe to feed a party of 6 and everyone still managed to clean the plate on this dish. A few of the minor changes I made was that I took the advice from an earlier review & spoon out the gills, then I used cream instead of dry sherry (since that's what I have on hand and thinly sliced the onion rather than chopped it.

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This recipe sounds good in theory. I just didn't like the Sherry taste. My portobello's werent easy to work with either. I looked great on TV but it wasn't to my taste. I will try just using regular mushrooms and no sherry.

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I will never eat green beans any other way.
Just great, I even used it as the filling for an omlet with the leftovers.

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I made this dish with wonderful t-bone steaks and the orange cream liquor for dessert. I had a bunch of friends over and they said it was wonderfully delicious.

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I think others would like this much more than I did. Just not my favorite.

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My guests wanted the recipe. Very Yummy.

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I love the tip about scraping out the gills...I've tried it in a couple of other recipes and it has improved them as well.

So yummy!

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This tasted so good and was super easy to make. It's an impressive side dish to any meal. I can't recommend it enough.