Green Beans with Sherried Mushroom Sauce

Ingredients

• 1.5 tablespoons canola oil 
• 1.5 cups chicken stock see unsalted (such as Swanson)
• 3 tablespoons whipped cream 
• 0.3 cup sherry dry
• 1.5 tablespoons flour all-purpose
• 1.5 teaspoons thyme sprigs fresh chopped
• 0.3 cup fried onions crushed (such as French's)
• 2 pounds green beans trimmed
• 4 ounce mushrooms fresh
• 1.5 cups onion sliced
• 0.8 teaspoon salt divided
• 4 cups water 

Equipment

• frying pan
• paper towels

Directions

1. Bring 4 cups water to a boil in a large straight-sided skillet.
2. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender.
3. Drain beans; rinse with cold water.
4. Drain and set aside.
5. Wipe skillet clean and dry with paper towels; return skillet to medium-high heat.
6. Add oil to pan; swirl to coat.
7. Add sliced onion; saut 5 minutes or until lightly browned, stirring occasionally.
8. Add mushrooms; saut 3 minutes or until mushrooms brown, stirring occasionally.
9. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly.
10. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick.
11. Remove from heat.
12. Add beans; toss to coat.
13. Sprinkle with crushed onions.