Recipe courtesy of Rachael Ray

Green Beans and Portobello Mushroom Saute

Name: Green Beans and Portobello Mushroom Saute
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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Ingredients

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

Directions

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.