This delightful dairy-free, gluten-free, and vegan recipe by chef Tim Lipman of Coolinary Café is a nutritious, savory side to enjoy for the holidays. Recipe serves 4-6.
2 cups julienne Spanish onion
2 tbsp. olive oil
24 oz. snipped fresh green beans
For the vinaigrette:
24 oz. sliced shitake mushrooms
1 cup rice wine vinegar
1 tbsp. mayonnaise
2 tbsp. white miso
¼ cup honey
Sea salt and fresh pepper to taste
Preheat oven to 450-degrees Fahrenheit.
Season mushrooms with salt and pepper and place on a greased sheet pan. Roast until
tender and beginning to brown. Remove from oven and let cool. When cool, combine mushrooms and remaining vinaigrette ingredients in a food processor and blend until finely chopped. Set aside. Toss onions in 1 tbsp. olive oil and roast on a sheet pan in preheated 450-degree oven until tender and caramelized, about 8-12 minutes. While onions are in the oven, toss beans on a sheet pan in the remaining 1 tbsp. olive oil and season with salt and pepper. Roast beans until caramelized and tender (beans can be roasted along with the onions). Once beans are cooked, toss in vinaigrette, serve on a medium-sized platter, and top with onions.