Blistered Green Beans with Shishitos and Maitake Mushrooms

  • Currently 4/5

Serves 8 


  • 5 tablespoons extra-virgin olive oil
  • 3 shallots, peeled and very thinly sliced into rings
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso paste
  • 12 ounces haricots verts (French green beans)
  • ¾ teaspoon flaky sea salt, such as Maldon, divided
  • 6 ounces shishito peppers
  • 6 ounces maitake mushrooms, separated into bite-size pieces
  • 1 red chile pepper, such as a fresno or jalapeño, very thinly sliced


Heat a large, heavy skillet over high heat. When very hot, add oil. Working in 2 batches, add shallot rings and cook until very crisp; remove with a slotted spoon and drain on paper towels. Pour oil from the pan into a cup. Measure out 3 tablespoons and place in a small bowl; discard any remaining oil. Add lemon juice, miso and 1 tablespoon water, and whisk until smooth. Set aside.

Wipe out the skillet. Place over high heat. When very hot, add haricots verts and ¼ teaspoon of the salt. Let them cook undisturbed until browned and blistered, about 2 minutes. Stir and continue to cook until browned and blistered on all sides, about 3 to 4 minutes more. Transfer to a platter.

Return the skillet to high heat and repeat the cooking process first with shishito peppers, then with mushrooms, sprinkling each with ¼ teaspoon salt and transferring each to the platter in turn.

Place the skillet back over medium heat and add chile; cook 1 minute, then add to the platter.

When ready to serve, drizzle with miso dressing and top with crispy shallots.

Rhoda Ann Miller

Member since Jul 2008

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