Green Beans With Sherried Onion And Mushroom Sauce - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 cup small white pearl onion, cut in half
1/2 lb mushroom
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons cream sherry
ground nutmeg, a pinch
salt
fresh ground black pepper
8 cups water
2 lbs green beans, ends trimmed and cut in to 1-inch lengths

Preparation

In a skillet over moderate heat, melt the butter.
Add in onions; cook/stir for 3 minutes.
Add in mushrooms; cook, stirring a few times, until the liquid from the mushrooms has evaporated.
Sprinkle the flour over the mushrooms and onions; stir until blended.
Cook 2-3 minutes, stirring to make sure the vegetables don't stick to the bottom of the pan.
Gradually stir in the broth and whisk it until it comes to a boil.
Add in cream and sherry; cook, stirring, until the sauce thickens.
Add in nutmeg; season with salt and pepper.
Bring water t a boil in a saucpan; add in green beans; return water to a boil.
Cook beans until crisp-tender, about 3 minutes; drain the beans.
To serve, place warm beans in a serving dish and pour the warm sauce over them.