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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Mushrooms, Potatoes and Green Beans

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Mushrooms, Potatoes and Green Beans Empty Roasted Mushrooms, Potatoes and Green Beans

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

    Roasted Mushrooms, Potatoes and Green Beans Img38l
    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.





    • 51

    Ingredients:


    • 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  

    Directions:

    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).
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