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.

Green Beans Mushrooms Garlic Olive Oil Balsamic Vinegar Salt and Pepper


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.