Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients

• 8 oz. mushrooms
• 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

Directions

1. Heat the oven to 450F/230C. Coat a large baking sheet lightly with non-stick spray. Rinse the mushrooms and drain them well, or use a salad spinner to get them dry. Once dry, slice the mushrooms 1/2 inch thick.
2. As the mushrooms dry, trim the green beans and cut them in half into bite-sized lengths. For faster trimming, gather a small handful, stand the beans upright on the cutting board while holding them loosely so the tips line up, then cut off the ends. Do the same with the opposite ends.
3. Place the prepared beans and mushrooms in a Ziploc bag or a plastic bowl. Whisk the olive oil with the balsamic vinegar, pour it over the vegetables, then squeeze the bag or toss in the bowl until everything has a light coating.
4. Transfer the vegetables to the prepared baking sheet and spread them out generously so they have room to roast. Cook for 20-30 minutes, checking for doneness once they have roasted 20 minutes. They’re ready when the beans are tender-crisp, the mushrooms are cooked through, and the moisture released by the mushrooms has disappeared from the pan.
5. Add salt and freshly ground black pepper to taste, then finish with the finely grated Parmesan. Serve hot.