Friday, November 20, 2015

Green Beans with Shiitake Bacon

I've got some great recipes for your fall and winter enjoyment. I hope I can get them all to you in time. Great for Thanksgiving, Christmas and the many parties requiring a "dish to share."

Consider last week's Pear and Pistachio Stuffed Acorn Squash the first installment. Please subscribe to this blog to get them all.

Here's a yummy bean recipe for those who love green beans, but don't love the milk-based ingredients or the bacon that seems to be the latest to add to veggie salads and side dishes. Whaa! Can anyone tell me what bacon is doing in a broccoli salad?
Did you hear or read that the World Health Organization (WHO) is telling us that processed meat is cancer-causing? Yeah! That means bacon with the added nitrates, nitrites, and other chemicals.
Back to our recipe... You'll never miss the real bacon. Using shiitake mushrooms soaked in tamari, maple syrup and balsamic then roasted in smoked sea salt, you'll discover a whole new kind of wow you can add to a dish.

I discovered this great bacon substitute at the Soup Addict when I made the Vegetarian BLT Tacos with Shiitake Bacon. Check our other recipes at the Soup Addict. I know you'll find something to love. Karen is not a vegan nor vegetarian, but does post recipes that are—or can easily be modified, such as substituting items like butter with something appropriate for my diet.

Here's what the shiitake mushrooms look like after being soaked in the tamari, maple syrup and balsamic mixture and laid out to roast.

Don't fret if you don't have sherry vinegar for finishing off the cooked beans. You can use any vinegar you might have, for example, apple cider vinegar or rice vinegar.

Green Beans with Shiitake Bacon

from Chris Pedersen
yield 4-6 servings

category Side Dish
cuisine Vegan, Vegetarian

3 Tbsp olive oil
2 tsp tamari or soy sauce
1 tsp maple syrup
1/2 tsp smoked paprika
1/2 tsp balsamic vinegar
sea salt (smoked is best)
8 oz shiitake mushrooms, sliced 1/4" (stems discarded)
1 Tbsp oilive oil
1 large shallot, peeled and thinly sliced
1.5 lb. green beans, ends trimmed
1/2 tsp sea salt
1/2 tsp dried majoram
2 tsp sherry vinegar
fresh ground pepper to taste

1. Preheat oven to 350ºF with rack centered. Line a baking sheet with foil.
2. Whisk olive oil, tamari, maple syrup, smoked paprika and balsamic in a large mixing bowl until combined. Add shiitake slices, tossing until each piece is thoroughly coated.
3. Spread mushrooms in a single layer on baking sheet. Season generously with smoked salt. Roast the mushrooms for 20 minutes then flip over and roast another 10 minutes. Finished mushrooms should be dark and sizzling, but not charred.
4. Remove from oven and set aside.
5. Add olive oil to large skillet or wok on medium heat. Add shallot and cook for 5 minutes until soft. 
6. Add green beans, salt and marjoram. Cook and stir 5 minutes or more until green beans are crisp to tender. Add cranberries, sprinkle sherry over beans and stir until beans are cookied, but not soft (about 5 minutes).
7. Season with pepper and serve with shiitake "bacon" sprinkled on top.

I had a little more shiitake mushroom bacon than I needed to put on the beans. If that happens, hold the extra back and add it to your organic eggs the next morning for a delicious change of pace. Brilliant! Why didn't I think of that earlier.

What's your favorite recipe to take to a holiday party?


Post a Comment