Sautéed Green Beans and Portobello Mushrooms

1 lb green beans, trimmed
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 Tbsp butter
½ large onion, chopped
3 portobello mushroom caps, sliced
Salt and pepper
2–3 Tbsp sherry vinegar

Cook the green beans in salted boiling water 4 minutes (until just tender). Drain green beans and set aside. Heat olive oil and butter in a large skillet over medium heat; add onions and sauté until light gold in color. Add

mushrooms to the onions and season with salt and pepper. Continue to cook for 3–5 minutes. Combine green beans with onions and mushrooms, and cook until thoroughly heated. Add sherry vinegar and cook an additional 1–2 minutes.

Allergy Warning: Contains milk