Recipe By : Austin American Statesman 5/7/97
Serving Size : 8 Preparation Time :0:00
Categories : New Formats
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds fresh green beans
3 cups water
1 cup fresh mushrooms -- sliced
1/3 cup onion -- chopped
3 cloves garlic -- crushed
8 ounces waterchestnuts, canned -- drained and sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried whole basil
1 teaspoon dried italian seasoning
1/3 cup olive oil
1/4 cup parmesan cheese
Wash beans; trim ends, and remove strings. Combine beans and water in a
dutch oven. Bring to a boil; cover; reduce heat, and simmer 6-8 minutes or
until crisp-tender. Drain. Plunge beans into ice water to stop the cooking
process. Drain beans and set aside.
Saute mushrooms and next 7 ingredients in oil in a dutch oven. Stir in
beans, and cook until thoroughly heated. Sprinkle with parmesan cheese.
Yield: 8-10 servings.
