Instructions
- Combine the Worcestershire sauce, red wine vinegar, thyme, and 1 cup of water in a small bowl.
- Cook the green beans in a large pot of salted boiling water until crisp-tender, about 3 minutes. Drain and cool under cold running water. (You can also use a microwave steam-in-bag package. Just reduce the cooking time on the package by 1 minute.)
- Preheat the griddle to medium-high heat for 10 minutes. Leave one burner off as a cool zone.
- Place a griddle insert into the grill and preheat on medium-high heat (450°–500°F) for 15 minutes.
- Place a griddle insert into the grill and set to Manual Mode level 8. Preheat for 15 minutes.
- Squeeze about 1 tbsp of the oil onto the griddle and spread it around with a spatula.
- Add the mushrooms and season with half of the salt and pepper. Cook until softened and lightly browned, 4–5 minutes.
- Stir in the shallots and garlic. Cook until fragrant and slightly softened, 2–3 minutes. Move the mushroom mixture to the cool side of the griddle.
- Stir in the shallots and garlic. Cook until fragrant and slightly softened, 2–3 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Squeeze the remaining oil onto the griddle. Add the green beans and season with the remaining salt and pepper.
- Cook the green beans until slightly charred and heated through, 2–3 minutes.
- Return the mushrooms to the hot side of the griddle. Pour the sauce mixture over the vegetables and stir constantly until most of the liquid has evaporated.
- Add the mushroom mixture back to the griddle. Pour the sauce mixture over the vegetables and stir constantly until most of the liquid has evaporated.
