Green Beans With Parmesan-Sherry Sauce

Green beans coated in a creamy Parmesan-sherry sauce with earthy mushrooms and finished with crispy red peppers for a flavorful and elegant side dish.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

2 pounds green beans, trimmed

1 tablespoon olive oil

8 ounces shiitake mushrooms

2 shallots, finely chopped

4 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 teaspoon salt, divided

¼ cup butter

⅓ cup all-purpose flour

2 cups 2% milk

1 cup chicken stock

8 ounces Parmigiano-Reggiano cheese, shredded

¼ cup dry sherry

1 (3.5-ounce) package crispy red peppers

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Directions

In a large pot, add green beans to boiling water; cover for 2 minutes. Drain and rinse with cold water. Set aside.
In same large pot, heat oil over medium heat. Add mushrooms, shallots, garlic, chopped thyme and ½ teaspoon salt. Cook and stir until mushrooms are tender. Remove mushroom mixture; set aside.
In same large pot, heat butter over medium heat until melted. Stir in flour and remaining ½ teaspoon salt. Stir in milk and chicken stock. Cook and stir over medium heat until thickened and bubbly. Stir in cheese and sherry. Cook and stir until cheese is melted. Add mushroom mixture and beans; cook over medium heat until heated through. Transfer to a serving bowl. Sprinkle crispy red peppers on top. Serve immediately. If desired, garnish with thyme sprigs.