Butter Parmesan Green Beans & Mushroom Salad

INGREDIENTS

• Butter, 2 sticks, softened at room temperature
• Parmesan cheese (powder form), 3 tablespoons
• Green beans, chopped, 6 cups
• Mushrooms, canned (Walmart), 1 (1 1/2 cups)
• Tabasco peppers, 2

1. Boil 6 cups chopped green beans in very little water (barely submerged) with 2 Tabasco peppers.
   
   
   Note: Be very careful, Tabasco peppers are extremely hot and should not be eaten. Remove them once the green beans are dry and water had evaporated.
   
   
2. In a glass bowl, add 2 sticks of butter and 1 teaspoon garlic powder and heat in the microwave until the butter has melted to clear liquid. Give it a little mix.
   
   
3. Add 1 can of mushrooms (washed) and strained to the boiled green beans in the skillet.
   
   
4. Add the melted garlic and butter and set on high heat to saute.
   
   
5. After a minute of frying, add parmesan cheese and keep mixing.
   
   
6. As the liquid butter dries, remove the skillet from the stove.
   
   
7. Serve hot. 
   
   
   Note: Always microwave after refrigerating because the cheese solidifies.