Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Step 1/ 3

• ⅛ kg green bean
• ⅛ kg button mushroom
• 1⅓ tbsp olive oil
• salt
• pepper

• oven
• 2 baking sheets
• cutting board
• knife

Preheat oven to 375°F/190°C, convection. Trim green beans, if needed, and transfer to a baking sheet. Clean mushrooms, halve, then transfer to a separate baking sheet. Toss both the green beans and mushrooms with olive oil, salt, and pepper. Spread them into an even layer and transfer to the oven. Bake the mushrooms for approx. 15 min. then drain any liquid off and return to the oven for another 15 min. The green beans can bake the whole 30 min.

Step 2/ 3

• 1 slices bread
• ⅛ lemon
• 5 g parsley
• 5 g tarragon
• 16⅔ g Parmesan cheese (grated)

• fine grater
• citrus press
• food processor

Meanwhile, cut the bread into cubes. Zest the lemon and juice it. Roughly chop the parsley and tarragon leaves and add to a food processor along with the grated Parmesan cheese and soft bread cubes. Process until breadcrumbs form.

Step 3/ 3

• 11⅔ g unsalted butter
• tarragon (for garnish)

• baking dish (8x8 in.)

Toss the roasted green beans and mushrooms together with the lemon juice and transfer to a baking dish. Top with breadcrumbs and dot the top with butter. Transfer to the oven on the highest broil until the breadcrumbs are golden, approx. 10 min. Serve with fresh tarragon and lemon zest on top. Enjoy!

Enjoy your meal!