Side Dishes


  • 1 pound fresh green beans, washed and trimmed
  • 2 tablespoons butter
  • 1 shallot, minced
  • 8 oz cremini mushrooms, sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons dry sherry
  • ½ cup heavy cream
  • 1 teaspoon LC-Thick’n Saucy (LINK)
  • 1 tablespoon 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 LC-Thick’n Saucy 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.