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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
3 1/2 pounds fresh green beans, trimmed |
4 cups water |
1 1/2 cups sliced fresh mushrooms |
1 small onion, chopped |
4 garlic cloves, pressed |
1 (8-ounce) can sliced water chestnuts, drained |
3/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/2 teaspoon dried basil |
1 teaspoon dried italian seasoning |
1/3 cup olive oil |
1/4 cup grated parmesan cheese |
Directions:
1. Combine beans and 4 cups water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until crisp-tender. Plunge beans into ice water to stop the cooking process; drain. Chill beans up to 8 hours, if desired.
2. Sauté mushrooms and next 7 ingredients in hot oil in Dutch oven over medium-high heat 5 to 7 minutes. Add beans, stirring until thoroughly heated; sprinkle with Parmesan cheese.
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