Green Beans with Mushrooms and Parmesan

Ingredients:

2 tablespoons olive oil

2 pounds green beans, rinsed and ends trimmed

1/3 cup minced garlic

1/4 cup dry white wine

1/4 cup lime juice

½ - ¾ cup cashews or walnuts in pieces

Salt and fresh-ground pepper

2/3 cup shredded Manchego cheese

12 ounces chanterelle, oyster, or common mushrooms

3 tablespoons butter

Directions:

1. Trim and discard tough or discolored stem ends from mushrooms and any bruised spots or blemishes. Cut mushrooms into bite-size pieces or quarter lengthwise.

2. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are browned, 6 to 10 minutes. Add garlic for last 2 minutes until just fragrant.

3. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Trim off stem ends from beans, and remove any strings. Add beans to water and cook until barely tender to bite, 5 to 8 minutes. Drain. Return drained beans to pan with remaining tablespoon butter; mix to coat, Add wine, lime juice, salt and pepper to taste. Boil 1 minute. Pour green beans onto a platter and spoon mushrooms on top.  Grate fresh parmesan (or Manchego cheese) on top. Serve hot.

Yield:  Makes 8 to 10 servings