Blistered Green Beans with Shishitos and Maitake Mushrooms
This delicious take on classic green bean casserole stars big, unexpected flavors. Haricots verts get the royal treatment with meaty hen-of-the-woods mushrooms, shishitos, red chiles and a drizzle of miso dressing. Serve it as an alternative to green bean casserole at your holiday meal, or pair it with a simple main course. It’s delicious either warm or at room temperature.
- 5 tablespoons extra-virgin olive oil
- 3 shallots, peeled and very thinly sliced into rings
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- 12 ounces haricots verts (French green beans)
- ¾ teaspoon flaky sea salt, such as Maldon, divided
- 6 ounces shishito peppers
- 6 ounces maitake mushrooms, separated into bite-size pieces
- 1 red chile pepper, such as a fresno or jalapeño, very thinly sliced
Heat a large, heavy skillet over high heat. When very hot, add oil. Working in 2 batches, add shallot rings and cook until very crisp; remove with a slotted spoon and drain on paper towels. Pour oil from the pan into a cup. Measure out 3 tablespoons and place in a small bowl; discard any remaining oil. Add lemon juice, miso and 1 tablespoon water, and whisk until smooth. Set aside.
Wipe out the skillet. Place over high heat. When very hot, add haricots verts and ¼ teaspoon of the salt. Let them cook undisturbed until browned and blistered, about 2 minutes. Stir and continue to cook until browned and blistered on all sides, about 3 to 4 minutes more. Transfer to a platter.
Return the skillet to high heat and repeat the cooking process first with shishito peppers, then with mushrooms, sprinkling each with ¼ teaspoon salt and transferring each to the platter in turn.
Place the skillet back over medium heat and add chile; cook 1 minute, then add to the platter.
When ready to serve, drizzle with miso dressing and top with crispy shallots.