Easy and Tasty Vegan Haricot Verts

One other non-Persian dish I made a while ago. Accompanies brown rice well and perfect for the thanksgiving season.

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1 small container vegan portobello mushroom soup (available at whole foods)
Three handfuls panko flakes
1 bag frozen haricot verts (thawed) or fancy green beans
10 shitake mushrooms
1 handful sliced raw almonds
Black pepper, garlic powder

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Slice the shitake mushrooms in thin strips. Mix the box of soup, bag of haricot verts, sliced shitake mushrooms, two handfuls of panko flakes, black pepper, and garlic powder. Top with sliced almonds and last handful of panko flakes. Bake at 375, covered with aluminum foil, until the soup reduces (about 20-30 minutes). Remove foil for the last 5 minutes and broil on high to give almonds color. Enjoy!