Green Beans and Portobello Mushroom Sauté

This fresh approach to green beans looks fancy, but cooks up fast!


  • 1 1/4 pounds green beans, trimmed and cut in half
  • Coarse salt
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 cup dry sherry


Simmer green beans in salted boiling water for five minutes. Drain green beans and set aside; return skillet to moderate heat.

Add EVOO and butter to the pan. Add onions and sauté 2-3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms 3-5 minutes with onions, then add green beans back to the pan. Heat green beans through and add sherry. Cook for 1-2 minutes.

Transfer green beans and mushrooms to a serving plate and enjoy!

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Rachael Ray