Recipe - Vegetable Saute With Miso Sauce Over Linguine

1 pack (16 oz) peeled baby carrots
1 pound Green beans; trimmed
2 lg Shallots; chopped
One half pound Mushrooms; cut or sliced up
2 tablespoon Butter
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon White balsamic or white wine
vinegar

For the person who requested a green bean recipe. This is very good. I got
it from the December 1997 issue of "First For Women" Magazine. Fixed it for
Thanksgiving and it was good.

In medium skillet over high heat, bring 1 inch water to a boil. Add baby
carrots and cook 5 minutes. Add green beans and cook 5 minutes or until
crisptender. Drain completely. Meanwhile, in medium skillet over medium
heat , cook shallots and cut or sliced up mushrooms in hot butter 7 minutes or until
crisptender. Stir in green beans, carrots, salt and pepper; cook 35
minutes or until heated through. Stir in vinegar.

Try it I think you will like it. Also I added other spices I put in my
vegetable, like garlic powder etc...

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Dec 24, 1997