Green Beans With Mushroom Duxelles

• 1 tablespoon butter or margarine
• 1/2 cup finely chopped onion
• 2 cups finely chopped mushrooms (about 1/2 lb.)
• 1 1/2 pounds green beans, ends trimmed
• 1 teaspoon cornstarch
• 1/4 cup dry sherry
• About 2 teaspoons soy sauce
• 2 teaspoons Asian (toasted) sesame oil (optional)

1. In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add onion and stir often until tinged with brown, 3 to 5 minutes. Add mushrooms. Stir often until mushrooms are lightly browned, 5 to 8 minutes.
2. Meanwhile, in a 4- to 5-quart covered pan, bring 3 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp when pierced, 6 to 12 minutes, depending on variety. Drain beans and put in a shallow serving dish.
3. Blend cornstarch with 1/3 cup water, dry sherry, and 2 teaspoons soy. Add to mushroom mixture and stir over high heat until boiling. Add sesame oil.
4. Pour sauce over beans. Add soy sauce to taste.

butter, onion, mushrooms, green beans, cornstarch, sherry, soy sauce, asian

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