Tempeh And Green Beans With Shiitake Miso Gravy Recipes

GREEN BEANS WITH SHIITAKE MUSHROOMS

Steps:

• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and sauté until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes. Add green beans and toss to coat with butter. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Steps:

• Combine broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
• In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from heat.
• Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
• Season with pepper to taste, cover and set aside.
• Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
• Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
• Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
• Stir in the gravy, top with almonds if desired, and serve at once.

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Steps:

• Prepare the gravy, cover, and set aside.
• Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
• Heat the oil and soy sauce slowly in a skillet, then add the tempeh strips and stir gently to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.
• Gently stir in the green beans and bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer.
• Stir in the gravy, top with almonds if desired, and serve at once.
• Menu Suggestions
• To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
• nutrition information
• Calories: 218
• Total Fat: 10g
• Protein: 14g
• Carbohydrates: 18g
• Fiber: 2g
• Sodium: 555mg

GREEN BEANS WITH SHIITAKE MUSHROOMS

Steps:

• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
• Add shiitake mushrooms and sauté until tender, about 5 minutes.
• Transfer mushrooms to medium bowl.
• Melt remaining 3 tablespoons butter in same skillet.
• Add shallots and garlic and sauté until tender, about 2 minutes.
• Add green beans and toss to coat with butter.
• Pour broth over green bean mixture.
• Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
• Stir in shiitake mushrooms.
• Season to taste with salt and pepper.
• Transfer to platter and serve.

GREEN BEANS WITH PANFRIED SHIITAKE MUSHROOMS

Steps:

• Bring a large saucepan of water to a boil; add salt. Prepare an ice bath; set aside. Working in two batches, cook the green beans in boiling water until crisp-tender, 3 to 5 minutes. Using a slotted spoon, plunge beans into ice bath to stop the cooking. Drain, and pat dry; set aside.
• Heat 1/2 cup oil in a large skillet over high heat until hot but not smoking. Working in batches so as not to crowd skillet, add mushrooms, and season with salt and pepper. Cook, stirring frequently, until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer mushrooms to paper towels to drain. Add more oil as needed for subsequent batches.
• Reduce heat to medium. Add beans and remaining 1 tablespoon oil; season with salt and pepper. Cook, tossing, until the beans are heated through, about 3 minutes. Transfer to a large serving dish. Add mushrooms; toss to combine. Serve warm or at room temperature.