Ingredients

1 lb. fresh green beans

1 tablespoon olive oil

2 cloves garlic, sliced

1/2 ounce dried Porcini Mushrooms, softened and chopped*

1/4 cup soft sundried tomatoes, chopped

1/4 cup Sherry

Salt and pepper to taste

Preparation

1. Steamed vegetables retain their bright color and vitamins. Cook vegetables ahead, refrigerate and refresh at any time and they'll look and taste like you just cooked them.

2. Wash and trim green beans. Place in the perforated pan and set aside. Heat a large skillet and add oil. Quickly brown garlic slices and add softened mushrooms and sundried tomatoes. Toss to coat with oil. Remove skillet from the heat and add Sherry. Heat until bubbly to evaporate the alcohol in the Sherry. Remove from the heat and set aside.

3. Preheat oven to 220° F and 100% steam. Steam beans for 15 to 20 minutes or until desired doneness. Add hot cooked beans to the skillet and heat beans and Sherry mixture together. Season with salt and pepper to taste.

*Soften mushrooms by covering them with hot water, broth, or wine for about 30 minutes or longer.