Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms extra special.

Balsamic Roasted Green Beans and Mushrooms

I made these as a side dish for our Thanksgiving feast.  Delicious!  It came out wonderful.

Balsamic vinegar makes just about anything seem fancy, especially these green beans and mushrooms.

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Green Beans Mushrooms Garlic Olive Oil Balsamic Vinegar Salt and Pepper

Ingredients

Tips for Choosing Mushrooms: Appearance: Choose mushrooms that appear plump, fresh and smooth.  The mushrooms should be dry, but not look dried out.   Flavor: A closed veil under the cap indicates the mushroom will have a delicate flavor, while an open veil with exposed gills suggest a richer flavor.

Tips for Storing Mushrooms: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag. Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.

Tips for Cleaning Mushrooms: Mushrooms absorb water like a sponge, so if you're planning on eating them raw, don't rinse them.  Instead, use a dry paper towel to brush off any dirt.  If the mushrooms are really dirty, it's okay to wipe them off with a dampened paper towel. If the mushrooms are being cooked, it's okay to rinse them if they're really dirty.

Love this recipe? Try Skillet Green Beans and Bacon.

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