Sherried Green Beans with Portobello Mushrooms
Elevate your side dish game with this flavorful recipe for Sherried Green Beans with Portobello Mushrooms. Perfectly blanched green beans are tossed with tender, golden-brown Portobello mushrooms in a luscious sauce infused with dry sherry, vegetable broth, and a hint of soy sauce for depth. Aromatic shallots and garlic add a savory undertone, while fresh parsley provides a pop of brightness to finish the dish. This quick and elegant 40-minute recipe makes a stunning addition to holiday tables or any weeknight dinner, balancing earthy umami flavors with a touch of light sophistication. Ideal for veggie lovers and those seeking a rich, gourmet twist on classic green beans, this dish pairs beautifully with roasted meats or hearty grain mains.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 450 grams green beans
- 200 grams Portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot
- 2 garlic cloves
- 60 milliliters dry sherry
- 120 milliliters vegetable broth
- 1 tablespoon soy sauce
- 0.5 teaspoons black pepper
- 0.5 teaspoons kosher salt
- 2 tablespoons fresh parsley
Instructions
Wash and trim the green beans. Set them aside.
Slice the Portobello mushrooms into thin strips and set them aside.
Peel and finely dice the shallot. Mince the garlic cloves.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes, until they are crisp-tender. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the shallots and cook for 2-3 minutes until softened.
Add the minced garlic and sliced Portobello mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the dry sherry. Stir and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
Add the vegetable broth and soy sauce to the skillet. Stir to combine, and let the mixture simmer for another 2-3 minutes.
Add the green beans to the skillet, tossing to coat them evenly with the sauce. Cook for 3-4 minutes, until heated through.
Season with black pepper and kosher salt to taste.
Remove from heat and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
