Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Roasted Mushrooms, Potatoes and Green Beans



Posts : 17726
Thanked : 870
Join date : 2013-01-12

Roasted Mushrooms, Potatoes and Green Beans

Post by Lobo on Sun 24 Jan 2016, 3:20 am

Roasted Mushrooms, Potatoes and Green Beans

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4
Oven roasting at a high temperature concentrates the moisture and flavor in vegetables and requires little or no additional fat. The olive oil in this recipe is used more for its rich taste than out of necessity. The vegetables are sprinkled with Parmigiano-Reggiano cheese during the last few minutes of roasting.

  • Printer Friendly Version

  • 51


  • 8 to 10 white mushrooms, about 1/4 lb. total, brushed clean, stem ends trimmed and mushrooms cut in half through the stems 
  • 2 Yukon Gold potatoes, about 1/2 lb. total, cut into 1-inch pieces 
  • 1 yellow onion, cut into wedges 1/2 inch thick 
  • 1 Tbs. extra-virgin olive oil 
  • 1/4 lb. green beans, trimmed and cut into 1-inch lengths 
  • 1/4 tsp. kosher salt  
  • Freshly ground pepper, to taste 
  • 2 Tbs. grated Parmigiano-Reggiano cheese 
  • 1 Tbs. chopped fresh thyme  


Preheat an oven to 400°F.

In a shallow, 9-by-13-inch baking dish, combine the mushrooms, potatoes and onion. Drizzle the vegetables with the olive oil, toss to coat evenly and spread in an even layer.

Roast until the vegetables begin to brown on the edges, about 30 minutes. Remove the dish from the oven, add the green beans and carefully turn and rearrange the vegetables in an even layer. Sprinkle with the salt and pepper. Continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes more. Sprinkle with the Parmigiano-Reggiano and thyme. Roast for 5 minutes more to melt the cheese.

Serve the vegetables directly from the baking dish or transfer to a serving bowl. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Fri 02 Dec 2016, 1:57 pm