Sherried Green Beans With Portobello Mushrooms

• 1 1/4 lbs green beans, trimmed and cut in half
• coarse salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter (divided)
• 1 medium onion, sliced
• 1 garlic clove, minced
• 2 portabella mushroom caps, halved and and thinly sliced (I have used criminis and they work wonderfully too)
• coarse salt
• fresh ground black pepper, to taste
• 1/2 cup dry sherry
• 1 tablespoon Worcestershire sauce

1. Simmer green beans in a skillet in salted boiling water, 5 minutes.
2. Drain and set aside.
3. Return skillet to medium heat.
4. Add oil and 1 tablespoon of butter to pan.
5. Add onions and saute 2-3 minutes.
6. Add garlic and mushrooms, season with salt and pepper.
7. Saute for 3-5 minutes.
8. Return green beans to pan.
9. Heat through while adding sherry and Worcestershire sauce.
10. Reduce sherry for 3-4 minutes then add final tablespoon of butter.
11. Transfer vegetables to a serving plate.

green beans, salt, extra virgin olive oil, butter, onion, garlic, portabella mushroom caps, salt, fresh ground black pepper, dry sherry, worcestershire sauce

Taken from www.food.com/recipe/sherried-green-beans-with-portobello-mushrooms-90341 (may not work)