Local green beans are still in so now is the time to try this.
8 oz mushrooms, sliced into half inch slices (I used crimini)
1 lb fresh green beans
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and black pepper to taste
2 Tbsp finely grated parmesan cheese
1. Preheat oven to 450. Wash mushroom and dry them. Cut mushrooms. Trim ends of beans and cut beans in half.
2. Put cut beans and mushrooms into a ziplock bag or bowl. Whisk together olive oil and vinegar and pour over. Squeeze bag (or stir) until beans and mushrooms are evenly coated.
3. Arrange in a single layer on a large cookie sheet or roasting pan. Roast about 20 minutes until beans are tender crisp, mushrooms are cooked, and all liquid from mushrooms has evaporated. Remove from oven, season to taste with salt and pepper, then sprinkle with parmesan.
Makes 4 servings