Green Beans with Portobello Mushrooms and Shallots

Recipe

Pierce bags with small knife hole in center.  Place bags in microwave and cook about 10 minutes* on high (bags should blow up like a balloon and steam should escape from knife hole.  DO NOT OVER-COOK; green beans should be crispy.  Immediately empty green beans into a large bowl of cold water to stop the cooking. (A large pasta cook pan with an inner strainer basket works fine; place ice cubes under basket.  Let sit 5 minutes to cool.)  Remove vegetables from the cold water bath and allow to drain thoroughly.

Heat a large skillet and add 3/4 cup of oil at a medium heat.  Add mushrooms and thyme.  Sauté 5 minutes until mushrooms are a light brown.  Add shallots and continue to sauté an additional 2 minutes.  Add salt and pepper.

In a small mixing bowl, whisk vinegar and mustard.  Gradually add the 1-1/3 cups of olive oil.

Place green beans and mushroom in serving bowl and drizzle over the vinegar-mustard.  Place tomato wedges around edge for decoration. May be served cool or at room temperature.

Makes 20 servings, more or less.  A quick vegetable side-dish for a large family picnic.