Green Beans with Roasted Mushrooms

Oxmoor House
The roasted mushrooms tossed with slender French green beans make a rich but light side dish. Regular green beans and button mushrooms can be substituted.
8 servings


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2 pounds haricots verts, trimmed
1 1/2 pounds assorted mushrooms, quartered (we tested with 6 [4-oz.] packages of Gourmet Mushroom Blend)
2 tablespoons balsamic vinegar, divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Prep: 7 Minutes
Cook: 30 Minutes

Place green beans in a large pot of boiling water, and cook 3 to 4 minutes or until crisp-tender. Immediately plunge into ice water to stop the cooking process. Cover and chill up to 2 days.

Combine mushrooms, 1 Tbsp. vinegar, and next 4 ingredients on a large rimmed baking sheet coated with cooking spray. Spread mushrooms in a single layer.

Roast at 425° for 20 to 25 minutes or until tender and browned, stirring once or twice. Reheat green beans in the microwave at HIGH 3 minutes or until hot. Combine green beans, roasted mushrooms, and remaining 1 Tbsp. vinegar; toss well.

Created date

August 2009

Nutritional Information

Calories 84
Caloriesfromfat 42 %
Fat 3.9 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 4.5 g
Carbohydrate 10.6 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 157 mg
Calcium 42 mg