-Heat 2 tablespoons olive oil in 10 inch non-stick skillet over medium heat.
-Add 1 minced shallot.
-Cook stirring until translucent 35 minutes.
-Add 8 oz. portobello mushroom caps cleaned, halved and thinly sliced, cook until tender 8-10 minutes.
-Add 3/4 cup water and 3/4 lb trimmed green bean. Season & salt and pepper.
-Stir to combine reduce to low heat. Cover cook until beans are crisp- tender 7 to 10 minutes of any liquid remains.
-Raise heat and cook until it evaporates.