Ingredients
-
1
-
2
-
2
-
1/2
-
4
-
3
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
Green Beans with Mushrooms and Sage, After trying Evie*’s Pumpkin and Sage Risotto, I have gotten hooked on fresh sage This recipe is from Southern Living I made it over the holidays and I really liked it , I didn’t have fresh sage, so I just used dried and the outcome was still very good I also reduced the oil/butter mixture by half and I’m glad I did because it was just right Thank you
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Steps
|
1
Done
|
In a Large Saucepan, Cook Beans in Boiling Salted Water For 10-12 Minutes or Until Crisp-Tender; Drain. |
|
2
Done
|
Plunge Into Icewater; Drain and Set Aside. |
|
3
Done
|
in a Skillet, Over Medium-High Heat, Melt Butter and Add Olive Oil. |
|
4
Done
|
Saute Sage 1 Minute or Until Crisp and Dark Green. |
|
5
Done
|
Remove With a Slotted Spoon and Set Aside. |
|
6
Done
|
Add Mushrooms and Minced Garlic to Skillet; Cook 2 Minutes or Until Liquid Evaporates. |
|
7
Done
|
Add Green Beans, Tossing to Mix. |
|
8
Done
|
Stir in Broth, Wine, Worcestershire Sauce, Salt, and Pepper; Cook For 5-10 Minutes or Until Liquid Is Reduced by Half. |
|
9
Done
|
Stir in Sage Just Before Serving. |
