Serves 4-6

Adapted from Bon Appetit

• 1 pound green beans, trimmed

• 1 1/2 teaspoon salt

• 1/4 cup vegetable oil

• 2 large shallots, thinly sliced

• 1 pound mushrooms (I like shiitake or baby bella), stems removed and torn into large pieces

• 4 tablespoons unsalted butter

• 2 tablespoons red wine vinegar

• Black pepper, freshly ground

• 2 ounces Parmesan, freshly grated

1. Bring a medium pot of salted water to a boil. Add green beans and let them cook until they turn bright green, about 6-8 minutes. Drain and rinse the beans under cold water to stop them from cooking more. Set aside.

2. Heat a large skillet over medium-high. Add the oil and let it get hot. Add the shallots and let them cook, stirring occasionally, until they’re brown and crisp, about 6-8 minutes. Transfer the shallots to paper towel-lined plate to let them drain. Season with salt. Set aside.

3. In the same skillet, add the mushrooms and coat them with the oil that’s still in the pan. Sauté the mushrooms, stirring occasionally, until they’ve softened, about 4 minutes. Season them with salt and continue sautéing, stirring occasionally, until brown, an additional 4 minutes.

4. Reduce the heat to medium and add the butter, green beans, and 1 teaspoon kosher salt. Cook the vegetables, stirring often, while spooning the butter over everything until the butter begins to dark, about 5 minutes.

5. Add the red wine vinegar and season with black pepper. Cook for 1 additional minute, stirring constantly.

6. Garnish with Parmesan cheese and crispy shallots.

7. Enjoy!