Sauteed Green Beans with Sage and Shiitake Mushrooms
In a large saucepan, covered, cook green beans in a small amount of boiling salted water for 3 to 4 minutes or just until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain and set aside.
In a 12-inch skillet, heat oil and butter over medium heat. Add garlic; cook and stir just until golden brown. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring occasionally. Add beans. Cook for 5 to 8 minutes or until heated through, stirring occasionally. Remove from heat. Stir in sage. Season to taste with salt and pepper. Makes 8 to 10 servings.