Shelly's Recipe

GREEN BEAN CASSEROLE II

Category: Beans

6 tbsp butter
2 shallots, finely chopped
8 oz white and portobello mushrooms, sliced
2 sprigs fresh thyme
1 tsp dried sage
3 tbsp flour
3/4 cup sherry
3/4 cup heavy cream
2 lb fresh green beans, trimmed

Melt 4 tbsp butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes.

Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They will still be crispy. Season with salt and pepper and place on a platter. Bring the sauce to a simmer and spoon over the beans. Top with the 1 can French fried onion rings