green beans

Serves 8-10

• 8 oz. mushrooms, sliced in 1/2 inch slices
• 1 lb. fresh green beans, preferably thin French style beans
• 1 1/2 T Garlic and Mushroom olive oil
• 1 T good quality balsamic vinegar
• 2 T finely grated parmesan cheese

Instructions:

1. Preheat oven to 450F.
2. Wash mushrooms and let drain. Cut mushrooms into slices 1/2 inch thick when they are dry.
3. 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 ends aligned, then trim. Repeat with other end.)
4. Put cut beans and mushrooms into a plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, stir so all the beans and mushrooms are lightly coated with the mixture.
5. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
6. 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.
7. Season beans to taste with salt and fresh ground pepper, sprinkle with finely grated Parmesan. Serve hot.