INGREDIENTS

  • 1/2 lb green beans
  • 1 tablespoon salt
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup extra virgin olive oil
  • 6 ounces portabella mushrooms , stemmed, sliced
  • 1/2 teaspoon dried thyme , crushed
  • 1/4 cup shallots , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard

DIRECTIONS

  1. 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.
  2. 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.
  3. In a small mixing bowl, whisk vinegar and mustard. Gradually add the 1/3 cup olive oil.
  4. Place green beans and mushrooms in serving bowl and drizzle vinegar-mustard over to serve.