I don't do well cooking several things at once. Something is likely to get ignored and then burn. Trust me; it has happened more than once. So it worked out perfectly that I was able to cook these while the pork was in the oven.
Ingredients:
1 1/2 pounds haricots verts (green beans), trimmed
3 Tablespoons butter, divided
1/3 cup thinly sliced shallots
3/4 pound mushrooms, 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 black pepper
Directions:
Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 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).
Nutritional Info (per serving): 80 calories; 4.3g fat; 2.4g protein; 8.3g carb; 3.5g fiber; 11mg cholesterol; 0.8mg iron; 256mg sodium; 56mg calcium
Source: Cooking Light
1 comment:
You may not be too southern if you like these crunchy beans! Ha! They're actually pretty good, but there's nothing like good old soft Italian green beans, is there? These are really fancy looking! Illu!
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