2 tablespoons vegetable oil
2 cups fresh green beans
1 onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried rosemary, crushed
1 tablespoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1 cup chopped fresh parsley leaves
Heat oil in a large skillet over medium heat. Add green beans, onion, garlic, salt, pepper, oregano, basil, rosemary, sage, marjoram, tarragon and parsley. Stir over medium heat until mushrooms are heated through. Remove from heat. Stir in basil, rosemary, sage and basil. Season with black pepper.
Cover and simmer for 10 minutes, stirring occasionally. Remove from heat and serve.