Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Green Beans and Shiitake Mushrooms with Pecans
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.
4
Servings
25 minutes
Ingredients
-
12
ounces green beans, trimmed
-
8
ounces fresh shiitake mushrooms, stemmed and sliced OR mixed mushrooms, sliced
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
November 21, 2022
Winner!
Love this as a Thanksgiving side dish instead of the usual heavy casserole! I'd say keep an eye out, and maybe take your green beans a little further than the suggested though, we're still a bit too under at the 15 mark for me.
September 15, 2022
Nice side dish!
So very good!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
So easy and delicious!