This versatile recipe is great year round and is a wonderful way to use up extra veggies in your fridge or garden.
Heat 1 TBLS olive oil in a large skillet over medium high heat until oil glistens and is hot. Add mushrooms and cook until soft and slightly browned about 3-4 minutes. Remove mushrooms from pan and set aside.
Add remaining oil and heat in skillet until hot. Add shallots and sliced garlic cooking until soft about 3-4 minutes.
Add beans, corn, and water, cover and cook for 4-5 minutes. Uncover, add peas and cook until beans are crisp tender, about 2 minutes.
Stir in mushrooms, Herbs de Provence, salt and pepper to taste. Transfer to serving dish and serve warm.