Recipe courtesy of Buffy Miller Jackson
1 pound fresh green beans, cleaned, trimmed and lightly steamed
8 ounces white button mushrooms, cleaned and sliced
2 small onions, thinly sliced in rings
butter and olive oil for sautéing
1-2 cloves minced garlic
salt and pepper to taste
Steam and shock green beans. (To shock the green beans steam for 3-4 minutes, then immediately plunge the beans into a large bowl of ice water to halt the cooking process and set the color of the beans) Set aside
in a large sauté pan melt 1-2 Tablespoons of butter and along with 1-2 Tablespoons of olive oil over medium heat. Once the pan is hot add the onions and garlic and sauté until the onions are translucent and floppy (about 5-7 minutes) stir in 1/4 cup brown sugar and cook an additional 5 minutes allowing the onions to caramelize. Add the mushrooms and allow to cook another 5-7 minutes until the mushrooms are cooked through stirring often. Add in 1/2 cup apple cider and cook uncovered until the cider has reduced by 1/2and thickened a bit; roughly 7-10 minutes. Toss in the green beans cook until the beans are heated through but still tender crisp.
The beans and the sauce can easily be prepared a day ahead. At serving time bring the sauce to a light boil and toss in the beans to finish at that time.