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.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
  2. Plunge into icewater; drain and set aside.
  3. In a skillet, over medium-high heat, melt butter and add olive oil.
  4. Saute sage 1 minute or until crisp and dark green.
  5. Remove with a slotted spoon and set aside.
  6. Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
  7. Add green beans, tossing to mix.
  8. Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
  9. Stir in sage just before serving.

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