So here are what those green things were in the background of our last salmon post. They're green beans! So this looked like such a great recipe and had all the components to really shine. There were even a bunch of really nice reviews on it. Unfortunately I, Michael, thought it was only mediocre. I love me a good blanched vegetable because it still has that fresh veggie crisp to it, however these had a little bit of a raw taste to them. Perhaps I should have boiled them for a little longer. Maybe I just don't love green beans unless they're slow cooked for half a day with bacon fat in them. That's healthy—not! Jessi thought they were better than I did. I just found myself wishing for more sauteed portobellos. Anyway this could be easily modified to add some more flavor. One could add garlic, something spicy, or even some bacon. I just think they need more butter really. We're always on the hunt for a quick side to go with a main course that eats up a majority of out cooking time. Do you have one? If so, please share! Original recipe modified from Food Network.
- 1 1/4 pounds green beans, trimmed and cut in half
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 portobello mushroom caps, halved and thinly sliced
- 1/2 cup dry sherry
- Fill a large saucepan about halfway full with water and a dash of salt. Bring to a boil then add green beans. Simmer for 5 minutes. Drain green beans and set aside.
- Put olive oil and butter in a large skillet over medium heat. Add onions and saute for 3 minutes. Add mushrooms and season with salt and pepper.
- Saute for an additional 5 minutes. Add green beans back to the pan and cook for 1-2 minutes, until heated through. Add sherry and cook an additional minute. Serve.