For Thanksgiving, one of my friends, Christi and her family celebrated with us. She brought roasted asparagus topped with mushrooms. And another time when we had dinner together, she brought roasted green beans. So I combined both of her ideas and did this. I've only ever done green beans not out of the can once other than this and failed miserably. I never thought to roast them or to top them with mushrooms. They were delicious, easy, and they look super elegant.
Mushrooms - out of can or fresh, I used canned
Snap ends off of green beans and wash them. Place on cookie sheet and cover in olive oil and salt and pepper. Cook at 400 for 15 minutes.
This time, I first sauteed the mushrooms in a little olive oil and then also roasted them when the beans were about halfway through. I don't know if the sautee-ing was necessary. Next time I might skip that. I wasn't planning on roasting them at all and then it hit me that it would be a good way to do it. So I did and it was awesome.