From Vegan with a Vengance
1 Tbsp olive oil
3 cloves garlic, chopped
1 1/2 cups sliced cremini mushrooms
1/2 tsp dried oregano
4 tsp salt
few dashes pepper
1/2 cup vegetable broth or water
1/2 cup white cooking wine
2 1/2 cups green beans, cut into 1 inch pieces
1. In a large nonstick pan over medium heat, saute garlic in olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt and pepper, and saute until mushrooms begin to release moisture, about two minutes. Add vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about 1 minute.
2. Add white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.