Recipe by MarthaStewartWanabe
This is an easy, delicious way to serve green beans. This dish can be served any night of the week or is elegant enough for a dinner party. Ginger and soy sauce gives this dish a bit of Asian flair and a little something that makes people wonder, "What was that?"
Top Review by yogiclarebear
This was just OK for us. I used baby 'bella button mushrooms and instead of shallots, I added chopped scallion at the end of cooking. My issue was that the soy sauce seemed to burn to the vegetables and didn't taste the best. I like the concept and I think it would taste wondeful if the soy sauce was stirred in towards the end of the cooking.
- 2 cups green beans, trimmed and sliced into 1/2-inch pieces
- 1 shallot, sliced thin
- 1 garlic clove, minced
- 1 cup baby portabella mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1⁄2 teaspoon fresh ginger, freshly grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
Directions See How It's Made
- Preheat oven to 375°F.
- Place all ingredients in a large roasting pan, toss to coat evenly and spread out onto pan in one layer.
- Roast for 10-12 minutes, gently turn and toss with plastic spatula, spread out evenly once again and roast for another 10-12 minutes.