Sesame Green Beans & Mushrooms

Green beans and mushrooms are always a good combination. Here’s how it went this time:

Thickly sliced mushrooms were dry sautéd in a pan rubbed with a few drops of toasted sesame oil. When they had browned nicely they were set aside.

green beans and mushrooms

green beans and mushrooms

 

Green beans were steamed, cooled down with a cold water-bath then set aside.

green beans and mushrooms

 

Onion, red bell pepper and celery were sautéd in toasted sesame oil.

green beans and mushrooms

 

Thinly sliced garlic was added followed by the mushrooms and green beans.

green beans and mushrooms

green beans and mushrooms

green beans and mushrooms

green beans and mushrooms

 

Meanwhile, in the pan the mushrooms had been cooked in, a sauce was made with mushroom flavored soy sauce, toasted sesame oil, homemade Worcestershire sauce, balsamic vinegar, agave nectar and a few drops of hot sauce. A slurry of tapioca starch and water was used to thicken the sauce.

green beans and mushrooms

green beans and mushrooms

green beans and mushrooms

green beans and mushrooms

 

The sauce was mixed in with the vegetables.

green beans and mushrooms

green beans and mushrooms

 

Toasted black sesame seeds were sprinkled over the vegetables on the plate.

green beans and mushrooms

green beans and mushrooms



 


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