This is my favorite recipe for mushrooms. Mushrooms and sherry together.... what's not to love!
2 cups green beans, trimmed
1 Tbsp extra virgin olive oil
2 cups mushrooms, cut in half
1/2 tsp garlic, minced
1/2 tsp thyme
1/4 tsp salt and pepper
1 Tbsp vegan dry sherry or white wine
1 Tbsp vegan buttery spread *(recipe link below)
In a pot of boiling water add green beans and boil until tender – crisp about 6 minutes. Drain and pat dry.
In a frying pan add oil and heat over medium-high heat; sauté mushrooms, garlic, thyme, salt and pepper until golden all over, about 6 minutes.
Add sherry; cook until evaporated. Add beans and vegan buttery spread; cook, stirring, until beans are hot and buttery spread have melted.
* Palm oil is destroying our rainforests and contributing to climate change. For a palm oil-free, vegan margarine or butter alternative please try Bryanne Clark's vegan buttery spread.