4 cups trimmed and cut (1 inch long) green beans
1 teaspoon vegetable oil
1 cup sliced mushrooms
(I use a variety of cremini and shitake)
1/4 cup finely chopped white or yellow onion
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
In a pan with a steamer insert, steam the green beans until fork-tender, 7 to 10 minutes. Drain and set aside.
In a skillet over medium-high heat, heat vegetable oil until it starts to shimmer. Add mushroom slices and sauté until they lose their moisture, 3 to 4 minutes, stirring constantly so they don’t burn. Reduce heat to medium, and add the onion and olive oil. Stir and cook until onion begins to brown, 3 to 4 minutes.
Stir in the drained green beans until they are evenly coated with oil and cook until warm. Sprinkle fresh basil over beans and mushrooms, and season to taste with salt and pepper.