2 (6 ounce) packages small portobello or cremini mushrooms, sliced
4 tablespoons margarine, divided
2 or 3 shallots, chopped
2 cloves garlic, chopped finely or pressed through a garlic press
2 pounds green beans, trimmed and snapped
1 cup vegetarian chicken stock
1. Sauté mushrooms in 2 tablespoons mararine. and set aside.
2. In a large frying pan under low heat, gently sauté chopped shallots and garlic in the remaining margarine for a couple minutes.
3. Add green beans and stir for 30 seconds.
4. Pour the vegan chicken stock over the beans, cover and simmer 15 minutes, or until desired tenderness.