Green Beans & Caramelized Shiitakes

 

Green beans have never tasted better. Shiitake stems are too woody and tough to eat, but you can save them for stock.

lbs. green beans, trimmed

1½

lb. shiitake mushrooms, caps sliced, stems discarded or saved for stock

½

Tbs. extra-virgin olive oil

3

cloves garlic, chopped

3

Tbs. balsamic vinegar

2

Tbs. reduced-sodium soy sauce

1½

Steam the beans until tender, about 5 minutes.

In a large sauté pan over medium-high heat, sauté the mushrooms in 2 Tbs. of the oil until browned, about 5 minutes.

Push the mushrooms to one side and add the remaining 1 Tbs. of oil. Sauté the garlic in the oil for 30 seconds, then add the balsamic vinegar and soy sauce. Stir together with the mushrooms and sauté until all the sauce is absorbed, 1-2 minutes.

Toss the green beans with the mushrooms and heat through.