Green Beans With Sherried Onion And Mushroom Sauce

• 3 tablespoons unsalted butter
• 1 cup small white pearl onion, cut in half
• 1/2 lb mushroom
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cream sherry
• ground nutmeg, a pinch
• salt
• fresh ground black pepper
• 8 cups water
• 2 lbs green beans, ends trimmed and cut in to 1-inch lengths

1. In a skillet over moderate heat, melt the butter.
2. Add in onions; cook/stir for 3 minutes.
3. Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
4. Sprinkle the flour over the mushrooms and onions; stir until blended.
5. Cook 2-3 minutes, stirring to make sure the vegetables don't stick to the bottom of the pan.
6. Gradually stir in the broth and whisk it until it comes to a boil.
7. Add in cream and sherry; cook, stirring, until the sauce thickens.
8. Add in nutmeg; season with salt and pepper.
9. Bring water t a boil in a saucpan; add in green beans; return water to a boil.
10. Cook beans until crisp-tender, about 3 minutes; drain the beans.
11. To serve, place warm beans in a serving dish and pour the warm sauce over them.

unsalted butter, white pearl onion, mushroom, flour, chicken broth, heavy cream, cream sherry, ground nutmeg, salt, fresh ground black pepper, water, green beans

Taken from www.food.com/recipe/green-beans-with-sherried-onion-and-mushroom-sauce-359567 (may not work)