Green Beans with Portobello Mushrooms

1/2 lb. French cut green beans, trimmed
1 Tbsp salt
3 Tbsp and 1/3 cup of extra virgin olive oil
6 oz. fresh Portobello mushrooms, stemmed, sliced
1/2 tsp. dried thyme, crushed
1/4 cup shallots, chopped
1/2 tsp. salt
1/4 tsp. ground pepper
3 Tbsp balsamic vinegar
1 tsp. Dijon-style mustard

Bring a large pot add water and salt, bring to a boil. Add green beans
and cook 5 minutes. Drain beans and place in a large bowl of cold water
to stop the cooking. Let sit 5 minutes to cool. Remove vegetables from the
cold water bath and dry. Heat skillet and add 3 tablespoons of oil at a
medium heat. Add mushrooms and thyme. Saute 5 minutes until mushrooms are
brown. Add shallots and continue to saute an additional 2 minutes. Add
salt and pepper. In a small mixing bowl, whisk vinegar and mustard.
Gradually add the 1/3 cup of olive oil. Place green beans and mushroom in
serving bowl and drizzle over the vinegar-mustard.


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