Green Beans With Sherried Mushroom Sauce

• 4 cups water
• 3/4 teaspoon salt, divided
• 2 pounds green beans, trimmed
• 1 1/2 tablespoons canola oil
• 1 1/2 cups sliced onion
• 1 (4-ounce) package fresh gourmet mushrooms
• 1/3 cup dry sherry
• 1 1/2 teaspoons chopped fresh thyme leaves
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons whipped cream cheese
• 1 1/2 cups unsalted chicken stock (such as Swanson)
• 1/3 cup French-fried onions, crushed (such as French's)

1. Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.
2. Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; saute 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; saute 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.

water, salt, green beans, canola oil, onion, mushrooms, sherry, thyme, flour, whipped cream cheese, chicken, onions

Taken from www.myrecipes.com/recipe/green-beans-mushroom-sauce (may not work)