Created by kberry on November 21, 2011
Step 1: Preheat oven to 450F/230C
Step 2: Wash mushrooms and let drain (or spin dry in salad spinner.) Then cut mushrooms into slices 1/2 inch thick.
Step 3: While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.
Step 4: Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
Step 5: 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.
Step 6: Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
Step 7: Roast 20-30 minutes, starting to check for doneness after 20 minutes.
Step 8: Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
Step 9: Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.