Green Beans with Sherried Onion and Mushroom Sauce

1 lb green beans, stemmed, and cut into 2-inch lengths
Salt, pepper and a pinch of nutmeg
3 Tbsp butter
1 cup small pearl onions, sliced in half
1/2 lb sliced mushrooms
2 Tbsp flour
1/2 cup chicken stock
1/2 cup heavy cream
2 Tbsp sherry

Bring 2 quarts water to a boil and add the beans. Simmer until they're crisp, but
tender. Drain; season with salt, pepper and nutmeg.
In a 10-inch skillet, melt the butter and add the onions, sauteeing for three
minutes. Add the mushrooms and saute until the mushrooms give off some of their
liquid. Add the flour; stir until blended. Gradually stir in the stock and whisk
until thickened. Add the cream and sherry, stirring until the mixture thickens.
Add the seasonings and refrigerate until ready to serve. At that time, heat the
sauce and add the green beans to the sauce.

Jenn B aka Mom2Sam and Tiny
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