Green Beans and Mushrooms “¢
2 Pounds-Green Beans-weight before trimming “¢
2 Tablespoons-Kosher Salt-for boiling water “¢
To Drizzle-Olive Oil “¢
To Taste-Chef Troy‘s Spice Mix-or kosher salt and black pepper “¢
8 Ounces-Cremini-cut into quarters “¢
3 Tablespoons-Balsamic Vinegar “¢
2 Cloves-Garlic-chopped fine Directions 1.
Snapped off stem end of beans and bring a large pot of water to a boil. 2.
Add salt, stir to dissolve, add green beans and set a timer for 6 minutes. 3.
While beans are parboiling set up an ice bath. 4.
When timer goes off drain beans in a colander and place directly in ice bath. 5.
Once beans are completely cool, drain and pat dry with paper towel. 6.
In a large mixing bowl toss bean with a little olive oil and toss to coat. 7.
Season with spice Mix and set aside. 8.
In a separate mixing bowl toss mushrooms with 2 tablespoons of balsamic and a little oil. 9.
Warm a non-stick pan over medium high heat and add about 2 tablespoons of oil 10.
Add mushrooms/green beans and season with Spice Mix. 11.
Cook to soften and starting to brown, 3-5 minutes, stirring occasionally. 12.
Add garlic, remaining balsamic vinegar and toss to coat. 13.
Remove from pan and serve immediately.
