This is a simple yet elegant and yummy way to dress up green beans.
Based on the recipe Green Beans with a persillade in Recipes from Provence by René Husson
2 lb green beans washed and trimmed
Oil for sautéing vegetables
1 lb mushrooms of your choice, cleaned and sliced
Salt and pepper to taste
Mix together in a small bowl and set aside –
2 T parsley, minced
2 T dry bread crumbs
2 cloves garlic, minced
Blanch the green beans in boiling water until crisp-tender, about five minutes. In a sauté pan large enough to hold the green beans and mushrooms, heat the oil over medium-high heat. Add the mushrooms and sauté until they release their water, this liquid evaporates and they begin to absorb the oil, about 3-4 minutes. Add the green beans and continue sautéing until warmed through, another three minutes or so. Mix in the persillade mixture until the green bean and mushrooms are evenly coated. Correct the seasoning and serve immediately.