2-3 cloves garlic, minced
1-1/2 cups white mushrooms, sliced
3 Tbsp. fresh parsley, minced
1/3 cup pearl onions
1-2 Tbsp. olive oil
1/2 cup vegetable or faux chicken broth
2-1/2 cups fresh French-cut green beans
1/3 cup white wine
Salt and freshly cracked black pepper, to taste
1/2 cup slivered almonds, toasted
• In a skillet, sauté the garlic, mushrooms, parsley, and onions in the olive oil over medium-low heat for several minutes until the onions are translucent.
• Add the broth, green beans, and wine, cover, and simmer for 5 minutes. Remove cover, season with salt and pepper, and continue simmering until the beans are tender and the liquid is evaporated.
• Remove from heat, then add a dash of fresh olive oil and the toasted almonds and toss with the beans to coat. Serve warm.
Makes 4 servings