1 16 oz bag French style green beans
8 oz baby portabello mushrooms, whole or sliced
2 TBSP cooking oil
3 TBSP soy sauce
salt to taste
Wash mushrooms, trim stems and set aside to drain. In a heavy skillet, heat the oil and stir in mushrooms. Cook, stirring until lightly browned and starting to give up liquid. Remove to a serving plate and reserve. Add green beans to hot oil in same skillet and cook stirring until beans are bright green and tender crisp. Stir mushrooms back in. Add soy sauce and stir until hot. Add salt to taste and serve.