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Foraging with Alexis Nikole Nelson.
Tossed with soy sauce then roasted in a hot oven, green beans and mushrooms caramelize and take on deep, meaty flavors. A final toss with more soy and balsamic vinegar lends additional salty, savory depth and a balancing hit of sweet-tart acidity. For easy cleanup, line the baking sheet with foil before spreading the vegetables on it.
ounces green beans, trimmed
ounces fresh shiitake mushrooms, stemmed and sliced OR mixed mushrooms, sliced
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