Next month marks the second year anniversary of Sam’s foray into vegetarianism. When she started her journey, there were less than twenty-five vegetarian dishes in this blog and most of them were just side dishes. Today, there are 145 vegetarian recipes and this is the 146th. And I no longer drown Sam’s food with butter, cream and cheese. Imagine that. Even I am amazed.
Three whole shiitake mushrooms and a dozen green beans plus a sauce that goes so well with just about anything make a wonderful vegan main course. Prep time was five minutes; cooking time, less than ten minutes. What took long was rehydrating the mushrooms to make them moist and tender. That took almost half an hour. And then I still had to simmer the sliced mushroom caps in water to make them get to that perfect stage of soft meatiness that makes mushrooms such a great substitute for meat.
Shiitake mushrooms and green beans with teriyaki sauce
- If using dried mushrooms, rehydrate in hot water for 20 to 25 minutes. If still not soft enough, simmer in water until the fully softened.
- Slice the mushroom caps.
- String the beans and cut on the bias into half-inch slices.
- Peel, halve and thinly slice the onion.
- Heat the soy sauce, rice wine, ginger and sugar in a pan. Add the sliced mushrooms, onion and beans. Cook over high heat just until the beans are done.
- Drizzle in the sesame seed oil. Toss a few times.
- Sprinkle the mushrooms and beans with toasted sesame seeds before serving.