Prosciutto Green Bean Bundles with Crispy Mushrooms
Servings
10
servingsPrep time
35
minutesCooking time
45
minutesCalories
–
kcalIngredients
4 qt Water
3 8 oz Package fresh haricots verts french green beans
Cooking spray
3 ½ Cups Stemmed and thinly sliced shiitake mushrooms about 4 oz
7 Tbsp Extra virgin olive oil
¾ Tsp Kosher salt
½ Tsp Black pepper
4 Tsp Fresh lemon juice
5 Prosciutto slices 2 oz total, cut in half lengthwise
Directions
- Preheat oven to 450°F. Bring 4 qts of water to a boil in a large Dutch oven over medium-high. Add green beans, and cook until crisp-tender, about 4-5 minutes. Drain beans, and plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.
- Line a rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Toss together mushrooms, 3 tbsp oil, 1/8 tsp salt, and 1/8 tsp pepper in a bowl; arrange evenly on prepared baking sheet. Roast at 450°F until mushrooms are deep brown and crisped, 12-15 minutes, stirring halfway through. Transfer mushrooms to a bowl; set baking sheet aside.
- Whisk together lemon juice, remaining ¼ cup oil, remaining 5/8 tsp salt, and remaining 3/8 tsp pepper in a large bowl until blended. Add beans; toss to coat. Gather beans into 10 bundles of about 20 beans each. Place bundle at the end of 1 prosciutto piece; roll up lengthwise. Repeat with remaining 9 bundles and remaining 9 prosciutto pieces.
- Arrange assembled bundles, seam side down, on reserved baking sheet. Bake at 450°F until beans are warmed and prosciutto begins to brown, 5-7 minutes. Transfer green bundles to a platter; sprinkle with roasted mushrooms.
