1 1/4 pounds green beans, trimmed and cut in half
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water for five minutes. Drain green beans and set aside; return skillet to moderate heat. Add EVOO and butter to the pan. Add onions and sauté 2-3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms 3-5 minutes with onions, then add green beans back to the pan. Heat green beans through and add sherry. Cook for 1-2 minutes. Transfer green beans and mushrooms to a serving plate and enjoy!