With the weather being what it is in San Francisco, (the same, year round/slightly colder in the summer than the winter) it's appropriate for me to make this dish in all seasons!
This dish is a alteration of Isa Chandra Moskowitz's 'Sauteed Green Beans with Mushrooms' from Vegan With A Vengeance.
You will need:
*A little over a pound of mushrooms, chopped. (I like cremini).
*2 pounds of green beans (washed with the ends cut off. Sometimes I cut them in half)
*4 - 8 cloves of garlic (chopped or minced)
*1 TBS Salt
*1/2 TBS Pepper
*1/3 cup of sherry
*1/4 cup of coconut aminos, soy sauce or Braggs.
*1 medium red onion (chopped). Shallots are a nice flavor, instead of onion, if you so desire.
*1/2 TBS Italian seasoning
Heat up olive oil in a pan, add onions. I like to cook them until carmelized, but transparent is fine too. Add garlic, being sure not to brown or burn it. After about 3 minutes, or until garlic is fragrant, add mushrooms. Cook for about 5 - 10 minutes, until moisture is released and they shrink in size. Add salt, pepper and Italian seasoning, let them cook in. Add coconut aminos, soy sauce or Braggs, Sherry and let it come to a light boil. Add green beans, and then enough water to cover beans about half way. Cover and cook until green beans are soft. It's nice when they still have a little crunch, but I am also a fan of mushy vegetables. Basically, they are done when they are fork tender.
Mushrooms, onion, garlic and spices.
Adding the green beans.
I don't have a cover for this pot.....
New thrift store dish! Very Mad Men inspired!
Sam loved it! This elegant lady despises mushrooms, yet she had seconds! I wasn't lying when I called it a 'crowd - pleaser'.