Green Beans With Sherried Onion and Mushroom Sauce

Categories: Beans (Long), Side Dish

Ingredients

• 3 tablespoons unsalted butter
• 1 cup small white pearl onion, cut in half
• 1/2 lb mushroom
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cream sherry
• ground nutmeg, a pinch
• salt
• fresh ground black pepper
• 8 cups water
• 2 lbs green beans, ends trimmed and cut in to 1-inch lengths

Directions

1. In a skillet over moderate heat, melt the butter.

2. Add in onions; cook/stir for 3 minutes.

3. Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.

4. Sprinkle the flour over the mushrooms and onions; stir until blended.

5. Cook 2-3 minutes, stirring to make sure the vegetables don?t stick to the bottom of the pan.

6. Gradually stir in the broth and whisk it until it comes to a boil.

7. Add in cream and sherry; cook, stirring, until the sauce thickens.

8. Add in nutmeg; season with salt and pepper.

9. Bring water to a boil in a saucepan; add in green beans; return water to a boil.

10. Cook beans until crisp-tender, about 3 minutes; drain the beans.

11. To serve, place warm beans in a serving dish and pour the warm sauce over them.

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