Ingredients
- 2 pounds green beans, trimmed and snapped
- 2 or 3 shallots chopped
- 2 cloves garlic - chopped fine or pressed through a garlic press
- 4 Tablespoons non-hydrogenated vegan margarine
- 2 6 oz pkgs. small portabellas or crimini or your choice - sliced
- 1 cup vegetarian "chicken" stock
Directions
Sauté mushrooms in 2 table spoons marg. and set
aside. In a large frying pan under low heat,
gently sauté chopped shallots and garlic in the
remaining marg. for a couple minuets. Add green
beans and stir for 30 seconds. Pour the cup
of "chicken stock" over the beans, cover and
simmer 15 min. or until desired tenderness.
You can adjust the marg. amounts if you want
less. Experiment a little.
Serves: about 6 or more
Preparation time: 15 - 20 min