Frizzled Green Beans, Mushrooms and Onions

 

Ever have green bean casserole? It’s good, but I think these are better (!). Lightly frizzled, tons of meaty flavor, mushrooms and green beans get roasted at the same time at the same temperature with olive oil and a little soy sauce (for salty flavor amplification, an ingredient in the OG green bean casserole recipe!). Finish with herbs if you’re not otherwise making an herby salad to accompany.   

YIELD — 6–8 servings

 

Ingredients

  • 1 pound green beans, stems trimmed

  • 1- 1 ½ pounds mixed mushrooms such as oyster, maitake, chicken of the woods, or baby bella, halved lengthwise or quartered if large 

  • 2 small red or yellow onions, cut through the root into ½” wedges 

  • ⅓ cup olive oil, plus more for drizzling 

  • 2 tablespoons soy sauce or tamari 

  • Kosher salt, freshly ground pepper 

  • 2 tablespoons fresh oregano or marjoram leaves

Directions

1. Preheat oven to 425°. Combine green beans, mushrooms, onion, olive oil and soy sauce together on a rimmed baking sheet (if doubling, use two sheets). Season with salt and pepper and toss. Roast, tossing once or twice, and adding more olive oil if needed, until the mushrooms are deeply browned and the green beans are tender and browned in spots, about 45 minutes. 

2. Remove from heat and toss with parsley, chives and oregano. Drizzle with more olive oil and give another crack of black pepper before serving.  

DO AHEAD: Trim the green beans a day or two ahead of time, store them in a resealable bag refrigerated. Everything can be roasted a few hours in advance, rewarmed before serving or go room-temp (I would!).  

LEFTOVERS: Best eaten out of the container, cold. Or turned into a salad over greens. If you must rewarm, a quick sauté in a skillet over medium–high heat should do the trick. 

 
newsletter, vegetablesAlison RomanComment