3 1/2 oz. fresh mushrooms
1 tbsp. butter
1/2 c. chopped finely onion
1 lb. green beans, trimmed and snapped into 1 1/2 inch lengths
1/3 c. chicken or vegetable broth or water
1 tbsp. fresh marjoram or dill
1/4 tsp. salt

Finely chop mushroom caps. Heat butter in skillet and saute for a minute or two until onion is clear. Add green beans and broth, cover tightly and cook for 5 to 8 minutes, stirring once or twice until beans are tender-crisp. Add herb, salt and pepper. Serves 4.