1 lb (400 g) oyster mushrooms, in strips
1 lb (400 g) frozen or canned French-cut green beans
2 cloves garlic (to taste) crushed
4 tablespoons olive oil
dill to taste
milled spices (see below)
Heat oil in skillet or wok; sauté garlic until fragrant. Add mushrooms and toss until they start to collapse. Add beans and season; cook until mushrooms are tender.
I have a peppermill filled with a combination of chili flakes, pepper, sea salt and dried basil. I like to give it a twist or two over each serving.