Cooked With Vegetables

Shiitake mushrooms and green beans with teriyaki sauce

Shiitake mushrooms and green beans with teriyaki sauce |

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
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 1
Author: Connie Veneracion
  1. 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.
  2. Slice the mushroom caps.
  3. String the beans and cut on the bias into half-inch slices.
  4. Peel, halve and thinly slice the onion.
  5. 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.
  6. Drizzle in the sesame seed oil. Toss a few times.
  7. Sprinkle the mushrooms and beans with toasted sesame seeds before serving.

Skiitake mushrooms and green beans with teriyaki sauce

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