Saturday, October 18, 2008

Roasted Green Beans with Cremini Mushrooms

I want to share this recipe for two reasons...

First, last week was really long and this was one of the only decent things I cooked. I started my new job, which is great, but the training left me devoid of energy by the time I got home each night. On Thursday I decided I needed to cook something, because even though I was exhausted I was seriously missing spending time in my kitchen. So I want to share this because it's one of the only new things I have to share.

Second, this is really a fantastic combination of fall flavors. I know it's getting a bit late to cook green beans, but as long as they look decent and are reasonably priced I will keep using them. Green beans are my favorite vegetable, so I have a hard time letting them go at the end of summer. Cremini mushrooms seem very fall like to me, and take on a great flavor when roasted. This is a simple yet elegant side dish; easy enough for a weeknight, yet nice enough to serve guests.

This is one of those recipes that doesn't have exact measurements. I'll give you guidelines, and you can make it your own. And if you don't have any, go buy some Herbes de Provence. I use it to season so many dishes, and I find that a little goes a long way. Frequently, when I want to add some seasoning to a dish but don't have a specific plan, I add a sprinkle of this herb combination and find the seasoning ends up perfect.

Roasted Green Beans with Cremini Mushrooms

1 lb fresh green beans
1 pack cremini mushrooms (approx 6 oz)
2 shallots
3 cloves garlic
olive oil
salt and pepper
herbes de provence

Preheat the oven to 400 degrees.

Trim the ends of the green beans. Clean and trim the mushrooms, then cut into quarters. Slice the shallots into thin pieces, and mince the garlic. In a large bowl, mix the first four ingredients. Drizzle with olive oil, sprinkle with salt and pepper and herbes de provence, and toss to coat well.

Spread the green beans evenly on a jelly roll pan lined with a silpat (optional). Roast for about 25 minutes, turning every 10 minutes. The beans are done when they're tender and starting to lightly brown. Be careful not to overcook, and get lots of the shallots and garlic on your plate with the green beans. Enjoy!


Darius T. Williams said...

Looks great - how about I did green beans last night. They weren't veggie though - lol. They're loaded with bacon! I posted pics.


Sarah said...

Hope your new job is going well for you!

Nicole said...

Mixing green beans and mushrooms is a favorite combination of mine as well. Best with the new job. I totally understand how tiring it can be.

Steph D said...

These were really yummy! My oven (which is a convection/toaster oven) doesn't really get hot enough to roast these without steaming them first so the beans were a little soft (might go up to 425 next time) but they were still excellent. Love the sweetness of the shallots especially.