Serves 8 / Ingredient tip: For best flavor and color, use shiitake or oyster mushrooms. White mushrooms may be substituted, but they'll add a gray hue.
2 tablespoons mellow white miso
¾ cup warm water
1½ tablespoons vegetable oil
1 shallot, sliced
1 tablespoon minced fresh ginger
8 ounces shiitake or oyster mushrooms, stems trimmed, cut into ½-inch slices
1½ pounds green beans, ends trimmed
1 teaspoon finely grated lemon zest
- 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.
PER SERVING: 69 cal, 33% fat cal, 3g fat, 0g sat fat, 0mg chol, 3g protein, 10g carb, 4g fiber, 146mg sodium
Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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