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Categories:
green beans salt extra-virgin olive oil extra-virgin olive oil portabella mushrooms thyme shallot salt ground pepper balsamic vinegar mustard
Viewed: 46 - Published at: 5 years agoIngredients
- 12 lb green beans
- 1 tablespoon salt
- 3 tablespoons extra virgin olive oil
- 13 cup extra virgin olive oil
- 6 ounces portabella mushrooms, stemmed, sliced
- 12 teaspoon dried thyme, crushed
- 14 cup shallot, chopped
- 12 teaspoon salt
- 14 teaspoon ground pepper
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
Method
- Bring a large pot of water and 1 Tbs.
- salt to a boil.
- Add green beans and cook 5 minutes.
- Drain beans and place in a large bowl of cold water to stop the cooking.
- Let sit 5 minutes to cool.
- Remove from cold water and dry.
- Heat skillet and add 3 Tbs.
- of oil at medium heat.
- Add mushrooms and thyme.
- Saute 5 minutes until mushrooms are brown.
- Add shallots and continue to saute an addtl 2 minutes.
- Add salt and pepper.
- In a small mixing bowl, whisk vinegar and mustard.
- Gradually add the 1/3 cup olive oil.
- Place green beans and mushrooms in serving bowl and drizzle vinegar-mustard over to serve.
