Roasted Green Beans and Mushrooms.


Sometimes I am surprised by how something so simple can taste so amazing. Last nights dinner started a few months ago with a starter for sourdough. If you don’t have one going, you should be ashamed! Not really, just start one. It’s amazingly simple and makes such amazing bread, pancakes, pizza dough, etc. I got my starter recipe from here You can also borrow starter from someone that already has one going. Once your starter is made, you just need to feed in occasionally and it will last forever. Just hanging out in your fridge. It’s an excellent pet. It doesn’t shed, it doesn’t defecate on the rug, and it shows you love. So much love. I made the sourdough and then decided to roast some green beans and mushrooms to go along with it. It was a simple dinner, but so delicious. I ate almost the entire pan by myself. The earthy sweet taste of the mushrooms paired so well with the freshness of the green beans. When I finally got the willpower to stop eating the green beans, I used the bread to mop up the olive oil and roasted, crispy pieces of garlic and onion left on the pan. It was scandalous. By the way, that is vegan margarine on the bread, it’s tasty.

Roasted Green Beans and Mushrooms

1 lb of fresh green beans, ends snapped off (I used french green beans)
1/4 lb fresh mushrooms, sliced
1 onion, sliced
3 cloves of garlic, diced
1/4 cup extra virgin olive oil
Freshly ground pepper
splash of balsamic vinegar

Combine all the ingredients except the balsamic vinegar in a large bowl and toss to coat the veggies with the olive oil and seasonings.

Spread out on large baking sheet and put in the oven at 350 degrees for 10 minutes. Open oven, stir around the veggies, cook for 10 minutes longer. Open the oven again, drizzle with a little balsamic vinegar and bake for 5 minutes longer. Take out and try not to burn your hand while picking the green beans off the hot pan because you are too impatient to wait for a plate.


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