6-8 cremini mushrooms
1 lb fresh green beans
1/2 Tlbs olive oil
1 Tlbs balsamic vinegar
salt and fresh ground pepper to taste
2 Tlbs grated parmesan
Directions:
Trim the ends off the green beans and cut them in half, then wash and dry them.* Slice the mushrooms into 1/4"-1/2" slices. Put the mushrooms and the dry green beans into a bowl that seals tightly, and add the olive oil, balsamic vinegar, salt and pepper. Toss it well to coat everything evenly. Put a layer of tinfoil down on a baking pan and spray it with olive oil. Spread the green bean mixture on the tin foil. Try to make sure everything is in a single layer. Put the pan in the oven at 450 for 20-30 minutes, checking often after 20 minutes. Beans should be slightly crispy on the outside. Pull them out and sprinkle the parmesan over the top before serving.
I can easily eat an entire pan of these by myself, and I don't even like mushrooms. In the original recipe, she adds the salt and pepper at the end, but I think it is more evenly coated and tastes better when you add them at the beginning. I also have trouble with the beans sticking to the tin foil unless I spray olive oil on it. Also, you might need to sitir the beans once during the baking process.
* Once you've washed the green beans in a colander, lay them in a single layer on half of a dish towel, then fold the other half over the top and gently press down. Let the beans sit for 15 minutes or so and they will be completely dry. It is important that the beans be dry before you put them in the oven or they will be soggy. I have tried this recipe with frozen green beans and while the taste is good, the beans get soggy easily.
Rating - 5/5
Why? It' easy, delicious, and awesome.
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