Review of last recipe (photo above) - Used water, not broth and only had dried rosemary available ... all in all, an okay dish, but the lemon threw me off.  I normally add some sweetness, in the form of maple syrup, to my carrots, so this recipe isn't one that I need to keep. 

TODAY'S RECIPE - MUSHROOMS ITALIAN OVER GREEN BEANS
The caption reads, "Accompany with sauteed chicken livers, crusty bread, a green salad and an orange dessert.  Pour a dry and slightly fruity wine."  I like chicken livers, but I'm not sure how many other people would have them as a main course ... strange caption.

Serves 4

1 cup minced green onions including some of the green tops
12 oz mushrooms, sliced thin (about 3 3/4 cups)
1/3 cup butter
1/2 cup dry white wine
1 can ( 14 1/2 oz) italian tomatoes, chopped and drained
1 tsp dried basil
1/2 tsp dried rosemary
l lg clove garlic, crushed
1 cup heavy cream
1/2 tsp each salt and pepper
1 lb green beans, trimmed
parsley for garnish

In a large heavy skillet over medium heat, saute onions and mushrooms in butter until nearly tender and juices evaporate.  Add wine; cook and stir until wine evaporates.  Add tomatoes, basil, rosemary, garlic and cream.  Boil gently until liquid is thick.  Season with salt and pepper.  Meanwhile, cook beans uncovered in generous amount of salted boiling water until tender.  Drain well.  Arrange beans on plate and spoon mushroom mixture over beans.  Sprinkle with parsley.

Nutritional information:  428 calories, 7 grams protein, 19 grams carbs, 38 grams fat, 126 mg cholesterol, 618 mg sodium