12 oz green beans
1 small onion, thinly sliced
tablespoon or two of butter
handful of dried boletes, reconstituted in water, water reserved.
teaspoon or so of lemon juice or dry vermouth
salt and freshly ground black pepper
Soak boletes in tepid water until pliable. Squeeze out excess water; set mushrooms aside, reserving soaking water.
Saute onions in skillet over medium heat until they start to become translucent. Add green beans and boletes. (If I have time I prefer to French them because it creates a lovely mouthfeel (and the beans cook more rapidly).
Add a little salt and pepper and saute vegetables until the beans are al dente. To speed up the cooking process, I add a little bolete soaking water (a tablespoon or two at a time) so that the beans steam as they cook.
When beans are cooked, add the lemon juice or dry vermouth and adjust salt and pepper. Sometimes I add a little additional butter at the end.