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mellow white miso warm water vegetable oil shallot fresh ginger shiitake mushrooms green beans lemon zest
Viewed: 50 - Published at: 5 years agoIngredients
- 2 tablespoons mellow white miso
- 34 cup warm water
- 1 12 tablespoons vegetable oil
- 1 shallot, sliced
- 1 tablespoon minced fresh ginger
- 8 ounces shiitake mushrooms or 8 ounces oyster mushrooms, stems trimmed, cut into 1/2inch slices
- 1 12 lbs green beans, ends trimmed
- 1 teaspoon finely grated lemon zest
Method
- Slowly whisk miso into warm water until smooth.
- Set aside.
- Heat a deep, 12-inch saute 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.
