First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Rachael Ray
12 to 16 oz. Green Beans
1 1/2 Tbls. extra-virgin olive oil
2 portobello mushroom caps, halved and thinly sliced
1 Tbls. butter
1 onion, chopped
1/2 cup dry sherry
Wash beans, trim and cut in half so they are 3 to 4 inches long. Bring a pot od salted waterto boil. Meanwhile, add oil and butter to a large skillet over moderate heat. Add onions and sauté 2 to 3 minutes. Add mushrooms and season with salt and pepper. While the mushrooms cook, blanch green beans, uncovered, in boiling salted water 5 minutes, drain. Add green beans with onions back to the pan. Heat through and add sherry. Cook for 1 to 2 minutes. Transfer to a serving plate. Serves 4.