8 oz. mushrooms
1 lb. fresh green beans
1 1/2 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and fresh ground black pepper to taste
2 tbsp. finely grated parmesan cheese
Preheat oven to 450F/230C. Wash mushrooms and let drain. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Slice mushrooms in 1/2 inch thick slices.
Put beans and mushrooms in a bowl. Whisk together olive oil and balsamic vinegar and pour over, stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on 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.
Pictured with Pork Chops found here