Green Beans with Mushrooms and Sage


  • 1 lb fresh green beans, trimmed and cut into 2 inch pieces
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1⁄4 cup fresh sage leaf, chopped
  • 4 ounces sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1⁄2 cup chicken broth
  • 2 tablespoons white wine or sherry
  • 1 teaspoon Worcestershire sauce
  • salt and pepper


In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.

Plunge into ice water; 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.

Leave a Reply

Your email address will not be published. Required fields are marked *