This vegan side dish elevates green beans to a sophisticated new level. For best flavor and color, use shiitake or oyster mushrooms. White mushrooms may be substituted, but they'll add a gray hue.
Miso-Glazed Green Beans and Mushrooms
Rate this recipe!
Ingredients
- 2 tablespoons mellow white miso
- 3/4 cup warm water
- 1 1/2 tablespoons vegetable oil
- 1 shallot, sliced
- 1 tablespoon minced fresh ginger
- 8 ounces shiitake or oyster mushrooms, stems trimmed, cut into 1/2-inch slices
- 1 1/2 pounds green beans, ends trimmed
- 1 teaspoon finely grated lemon zest
Instructions
- Slowly whisk miso into warm water until smooth. Set aside.
- Heat a deep, 12-inch sauté pan or very wide pot over medium heat, then add oil. Add shallot and ginger; cook, stirring occasionally, until shallot begins to brown. Add mushrooms and 1 teaspoon water, reduce heat to medium-low, and cover pan to allow mushrooms to sweat, about 5 minutes. Once mushrooms have begun to soften, remove lid, increase heat to medium, and cook until mushrooms brown, about 10 minutes. Scrape mixture into a bowl and set aside.
- Drop green beans into the same pan, then pour in miso mixture. Increase heat a bit and cover to allow beans to steam. Stir periodically, replacing lid each time. Cook until beans are tender, about 10 minutes.
- Add mushroom mixture to beans. Cook, stirring, until vegetables are heated through and miso mixture reduces to a glaze. Stir in lemon zest and serve.
Recipe Notes
Nutrition Facts
Miso-Glazed Green Beans and Mushrooms
Amount Per Serving
Calories 69
% Daily Value*
Sodium 146mg
6%
Total Carbohydrates 10g
3%
Dietary Fiber 4g
16%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 69 cal, 33% fat cal, 3g fat, 0g sat fat, 0mg chol, 3g protein, 10g carb, 4g fiber, 146mg sodium
