Green Beans with Creamy Mushroom Sauce

AB0215

1 lb fresh green beans, washed and trimmed

2 tbsp butter

1 shallot, minced

8 oz cremini mushrooms, sliced

½ tsp salt

¼ tsp pepper

3 tbsp dry sherry

½ cup heavy cream

1 tsp arrowroot starch

1 tbsp water

Additional salt and pepper to taste

Place green beans in a large pot with a steam basket and fill the bottom with water. Heat over medium-high heat and steam until tender-crisp. Drain.

Meanwhile, melt butter over medium heat in a large saucepan. Add shallot and cook until just translucent, about 2 minutes. Add mushrooms, salt and pepper and saute until golden and fragrant.

Add sherry and let simmer until liquid is reduced by half. Add cream and reduce heat to medium-low. Let gently simmer 5 minutes.

Combine water and arrowroot starch in a small bowl. Add to pan and stir until thickened, about 30 seconds.

Arrange green beans on a serving platter and season with additional salt and pepper to taste. Top with mushroom sauce.

Serve hot.

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