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Blistered Green Beans with Shishitos and Maitake Mushrooms

Name: Blistered Green Beans with Shishitos and Maitake Mushrooms
Total time: 35 min
Yield: Serves 8
Ingredients: 5 tablespoons extra-virgin olive oil; 3 medium shallots, peeled and very thinly sliced into rings; 2 tablespoons lemon juice; 1 tablespoon white miso paste; 12 ounces haricots verts (French green beans); 3/4 teaspoon flaky sea salt, such as Maldon, divided; 6 ounces shishito peppers; 6 ounces maitake mushrooms, separated into bite-size pieces; 1 red chile pepper, such as a fresno or jalapeño, very thinly sliced

Serves 8

Time 35 min

This delicious take on classic green bean casserole stars big, unexpected flavors. Haricots verts get the royal treatment with meaty hen-of-the-woods mushrooms, shishitos, red chiles and a drizzle of miso dressing. Serve it as an alternative to green bean casserole at your holiday meal, or pair it with a simple main course. It’s delicious either warm or at room temperature.

Special Diets:

Vegan

Vegetarian

Sugar-Conscious

Ingredients

5 tablespoons extra-virgin olive oil
3 medium shallots, peeled and very thinly sliced into rings
2 tablespoons lemon juice
1 tablespoon white miso paste
12 ounces haricots verts (French green beans)
3/4 teaspoon flaky sea salt, such as Maldon, divided
6 ounces shishito peppers
6 ounces maitake mushrooms, separated into bite-size pieces
1 red chile pepper, such as a fresno or jalapeño, very thinly sliced

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Method

Heat a large, heavy skillet over high heat. When very hot, add oil. Working in 2 batches, add shallot rings and cook until very crisp; remove with a slotted spoon and drain on paper towels. Pour oil from the pan into a cup. Measure out 3 tablespoons and place in a small bowl; discard any remaining oil. Add lemon juice, miso and 1 tablespoon water, and whisk until smooth. Set aside.

Wipe out the skillet. Place over high heat. When very hot, add haricots verts and ¼ teaspoon of the salt. Let them cook undisturbed until browned and blistered, about 2 minutes. Stir and continue to cook until browned and blistered on all sides, about 3 to 4 minutes more. Transfer to a platter.

Return the skillet to high heat and repeat the cooking process first with shishito peppers, then with mushrooms, sprinkling each with ¼ teaspoon salt and transferring each to the platter in turn.

Place the skillet back over medium heat and add chile; cook 1 minute, then add to the platter.

When ready to serve, drizzle with miso dressing and top with crispy shallots.

Nutritional Info:

Per serving: .

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

5 tablespoons extra-virgin olive oil
3 medium shallots, peeled and very thinly sliced into rings
2 tablespoons lemon juice
1 tablespoon white miso paste
12 ounces haricots verts (French green beans)
3/4 teaspoon flaky sea salt, such as Maldon, divided
6 ounces shishito peppers
6 ounces maitake mushrooms, separated into bite-size pieces
1 red chile pepper, such as a fresno or jalapeño, very thinly sliced

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.