Step 1

Preheat oven to 425 degrees F.

Step 2

Drizzle the mushrooms with olive oil and stir in the garlic, tossing to coat the mushrooms well.

Step 3

Salt and Pepper, to taste.

Step 4

Add the mushrooms to a roasting pan, making sure to spread them so they are not overlapping and have plenty of space between them.

Step 5

Roast the mushrooms at 425 degrees F for 10-15 minutes.

Step 6

While the mushrooms are roasting, prepare the garlic bacon green beans.

Step 7

After roasting, remove from the oven and stir in the balsamic vinegar.

Step 8

Prepare a large bowl with ice water. Set aside.

Step 9

In a 3 quart saucepan, bring water to a rolling boil. Add the green beans and boil for 1 1/2 - 2 minutes.

Step 10

Remove and drain the beans and plunge into the bowl of ice water to stop the cooking process and preserve the bright green color.

Step 11

Remove the beans when cold and pat dry. Discard the water

Step 12

In a 3 quart stainless steel saute pan, melt the butter with the olive oil over medium heat. When melted and hot, add the garlic and saute for 1 minute.

Step 13

Add the green beans and saute with the garlic and butter for about 2 - 3 minutes.

Step 14

Add the roasted mushrooms to the saute pan with the green beans, making sure to get any juices that have accumulated in the mushroom roasting pan.

Step 15

Add the mushrooms and the bacon to the green bean mixture.

Step 16

Stir until combined and continue to saute until bacon is heated through and desired tenderness is reach for the green beans.

Step 17

Add to a serving dish, drizzling with any sauces that have accumulated in the pan.