SESAME GREEN BEANS WITH PORTABELLA MUSHROOMS

INGREDIENTS

Recipe from Liz Barbour's Creative Feast

Serves 2-3

1 pound green beans, washed and trimmed

1.5 TBL olive oil (I decreased the oil)

2 portabella mushrooms brushed cleaned, sliced 1/4 inch

2 cloves garlic, chopped

1 tsp fresh rosemary, chopped

1/2 tsp crushed red pepper flakes

2 tsp dark sesame oil

1 TBL soy sauce

STEPS

Fill saucepan with 1/2 inch water and 1 tsp salt. Bring to boil, add green beans. Cover and cook for 3 minutes or to your liking. I like my beans a little crisp and not limp. Transfer to colander, run under cold water, drain well. Heat large pot or sauté pan with olive oil. Cook portabello mushrooms in single layer for about 2 minutes each side. You may need to cook in batches and remove cooked mushrooms to plate. Add more olive oil to pan if needed to cook all mushroom. When all mushrooms are cooked, return to pan. Add chopped garlic and rosemary to cooked mushroom. Stir gently until garlic is cooked. Add sesame oil, soy sauce, and crushed red pepper flakes. Add cooked green beans to mushroom. Gently stir and remove from heat. Enjoy!