Crispy Mushrooms with Charred Green Beans

Sliced and roasted with a simple sprinkle of salt, shiitake mushrooms are a great carb-alternative finish, as opposed to croutons, for these pan-seared green beans. (On their own, the mushrooms are a delightful snack, so you might want to make an extra batch.) The beans, also fantastic on their own, pick up smoky notes, and their juiciness and sweet flavor is amplified in the charring process. A dusting of nutritional yeast gives the beans a further umami boost, while Thai basil and mint add brightness in this savory yet meat-free side dish.

What’s the difference between Thai basil and basil?

Thai basil has small leaves and a purple stem, unlike sweet basil, also called Italian sweet basil, which has larger leaves and a green stem. Its flavor is distinct: It’s mildly spicy with a licoricelike flavor, while sweet basil is, as the name suggests, sweeter with a slight peppery flavor.

Notes from the Food & Wine Test Kitchen

This recipe works well with any type of mushrooms, including cremini and oyster mushrooms, so feel free to play around. You can also double the garlic for more garlic-forward flavor. 

Make ahead

The crispy mushrooms can be stored in an airtight container at room temperature for up to five days.