Ingredients
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1 lb fresh green beans, trimmed and cut into 2 inch pieces
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons olive oil
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4 ounces sliced fresh mushrooms
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3 cloves garlic, minced
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1/2 cup chicken broth
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2 tablespoons white wine
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1 teaspoon Worcestershire sauce
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salt and pepper
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1/2 cup fresh sage leaf, chopped
Instructions
- In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
- Plunge into icewater; drain and set aside.
- In a skillet, over medium-high heat, melt butter and add olive oil.
- Saute sage 1 minute or until crisp and dark green.
- Remove with a slotted spoon and set aside.
- Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
- Add green beans, tossing to mix.
- Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
- Stir in sage just before serving.