Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
Try this Roasted Green Beans with Mushrooms, Balsamic, and Parmesan recipe.
Try this Roasted Green Beans with Mushrooms, Balsamic, and Parmesan recipe.
- Carbohydrate 10.64654399525 g
- Cholesterol 0.44 mg
- Fat 5.534407711 g
- Fiber 4.42253525314485 g
- Protein 4.0277752835 g
- Saturated Fat 0.83939950405 g
- Serving Size 1 1 Serving (180g)
- Sodium 57.06313555 mg
- Sugar 6.22400874210515 g
- Trans Fat 0.26950292775 g
- Calories 98 calories
Step-by-step
- Preheat oven to 450F/230C.
- Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)
- 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.)
- Cut mushrooms into slices 1/2 inch thick.
- Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
- Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or 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.
- Serve hot.
Why are the vegetables swimming in liquid instead of roasting? This common frustration arises when water released by mushrooms pools on the baking sheet, dropping the oven temperature locally and effectively steaming the produce rather than browning it. Roasting green beans and mushrooms simultaneously demands careful management of moisture and thermal energy to achieve the desired textural contrast between a tender-crisp bite and savory caramelization.
- Set the oven to 450 degrees Fahrenheit to ensure rapid evaporation of surface moisture before the vegetables lose their structural integrity.
- Slice mushrooms uniformly to half-inch thicknesses so they dehydrate and brown at the exact same rate as the trimmed green beans.
- Spread the produce across a large cookie sheet with adequate spacing between pieces, because overcrowding traps steam and prevents the Maillard reaction necessary for deep flavor development.
- Check the pan at the twenty-minute mark, looking for complete evaporation of any leaked mushroom juices and tender-crisp resistance when piercing a bean with a fork.
Leftover roasted green beans and mushrooms can be stored in an airtight container in the refrigerator for up to three days, though freezing is not recommended due to the high water content of the mushrooms which turns mushy upon thawing. Reheat gently in a hot skillet over medium heat for three minutes to restore surface crispness without overcooking the interior.
