1.5 kg green beans, trimmed 3 lb
50 ml olive oil 1/4 cup
150 ml olive oil 2/3 cup
330 g mushrooms, stemmed & sliced 12 oz
10 ml fresh thyme, chopped 2 tsp
125 ml shallots, chopped 1/2 cup
50 ml balsamic vinegar 1/4 cup
10 ml dijon mustard 2 tsp
Cook beans in large pot of boiling salted water until tender-crisp; about 5 minutes. Drain. Transfer to bowl of ice water, cool. Drain well. Pat dry with paper towel.
Heat 1/4 cup (50 ml) oil in large heavy skillet over medium heat. Add mushrooms and thyme; saute until mushrooms are brown about 5 minutes. Add shallots; saute 2 minutes. Season with salt and pepper.
Whisk vinegar and mustard in large bowl. Gradually whisk in 2/3 cup (150 ml) oil. Add beans and mushrooms; toss to coat. Season with salt and pepper. Can be made 2 hours ahead; let stand at room temperature.
Serves 12