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Green Beans with Mushrooms and Parmesan

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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
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