Instructions: Note 1: Original recipe used 2 Tbsp olive oil

Note 2: I didnt use the peppercorns as I am allergic to them so they are not included in the MC nutritional analysis but are included in the magazines nutritional analysis.

In nonstick skillet over med-high heat, cook mushrooms in 1 tsp hot oil 5 min, or until tender and golden; remove from pan. In the same skillet over med-high heat, cook beans in remaining hot oil 5 - 7 min or until crisp-tender. Cover beans during the second half of cooking time. Stir in mushrooms and garlic; cook 1 - 2 min. (Covered and cooked with a little water toward the end.) Add pink peppercorns and season with salt to taste. Toss ingredients well to coat evenly.

This was very good. Quick and easy to put together.

Serves: 6

Work Time: 20 min
Total Time: 35 min

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