Green Beans and Sauteed Shiitakes

Asking where you might use shiitakes is like asking where you might use bacon: everywhere. They are excellent with subtle pairings such as eggs and cream but can also stand up to a zesty garlic sauce. Here, I have matched them with sautéed green beans.
By / Photography By Carol Sullivan | January 26, 2016


Put a pot of salty water on the stove to boil and have a bowl of ice-filled water ready on the side. When the water is boiling, put in the beans and parboil for 2 minutes. Remove beans with a slotted spoon and dunk them in the ice water to stop them from cooking further. When they have cooled, drain and set aside.

Heat 1 to 2 tablespoons vegetable oil in a large sauté pan over medium-high heat. Add the sliced mushrooms and sauté until they begin to brown, about 5 minutes. Add the parboiled green beans and continue to sauté until they, too, are slightly browned, another 5 minutes. Turn off the heat and immediately add the soy sauce. Toss the ingredients to coat. When they have cooled a minute, add the sesame oil, toss again and serve.

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  • 1 pound fresh green beans, cleaned and trimmed
  • 8 ounces shiitake mushrooms, stems removed, sliced thickly
  • Vegetable oil for sautéing
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
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