Asian Roasted Green Beans With Mushrooms
photo by yogiclarebear
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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