Categories: Sides
Ingredients
- 4 qt. water
- 3 (8 oz.) packages fresh haricot verts (French green beans)
- Cooking spray
- 3 1/2 cups stemmed and thinly sliced fresh shiitake mushrooms
- 7 tbsp. olive oil, divided
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 4 tsp fresh lemon juice
- 5 prosciutto slices, cut in half lengthwise
Directions
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Preheat oven to 450. Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans and cook until crisp-tender, about 4 to 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.
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Line a rimmed baking sheet with 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 until mushrooms are deep brown and crisped, 12 to 15 minutes, stirring halfway through. Transfer mushrooms to a bowl; set baking sheet aside.
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Whisk together lemon juice, remaining 1/4 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 1 bundle at the end of 1 prosciutto piece; roll up lengthwise. Repeat with remaining 9 bundles and remaining 9 prosciutto pieces.
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Arrange assembled bundles, seam side down, on reserved baking sheet. Bake at 450 until beans are warmed and prosciutto begins to brown, 5-7 minutes. Transfer green bean bundles to a platter; sprinkle with roasted mushrooms.