French style green beans and mushrooms marinated in balsamic vinegar then roasted in the oven and sprinkled with parmesan cheese…
- 8 oz. mushrooms, sliced in 1/2 inch slices
- 1 lb. fresh green beans, preferably thin French-style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese
- Preheat oven to 450F/230C. Lightly spray a large baking sheet with non-stick spray.
- Wash mushrooms and let drain (or spin dry in the salad spinner, which is what I did.)
- While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with another end.)
- Cut mushrooms into slices 1/2 inch thick.
- Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
- Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture.
- Arrange on the large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
- Roast 20-30 minutes, starting to check for doneness after 20 minutes.
- Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
- Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.