Green Bean and Portobello Saute

The green bean and portobello saute is a Rachel Ray recipe that I did not have to adjust, a rare occurrence! I adjusted it anyways, but I didn't HAVE to, lol. This is a good vegan side dish and a great way to use up the rest of the green beans we got from the Farmer's Market the other day and the portobellos that were just calling my name at the grocery store this morning.

Green Bean and Portobello Saute

1 1/4 lbs green beans, trimmed and cut in half 
coarse salt to taste
2 cups water
2 Tbl olive oil
1 Tbl Earth Balance soy free butter
1 yellow onion, chopped
2 portobello caps, sliced and halved
1/2 cup vegetable stock
1 clove minced garlic
several cracks of freshly ground black pepper

In a deep skillet, bring salted water to a boil. Carefully add green beans and boil about 6-8 minutes. Drain and remove green beans, set aside. Completely dry pan with paper towels, then return to medium high head, add oil and butter. Once heated, add onion and garlic and saute 2-3 minutes. Add mushrooms, salt and pepper and cook another 3-5 minutes. Stir in green beans and vegetable stock. Cook 2 more minutes to heat everything through and cook down some of the vegetable stock, serve.