Roasted Green Beans and Mushrooms with Red Onion

serves 6–8

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Another “room temp banger,” a phrase I am proud of. The mission here is to get the mushrooms as crisped as possible, which will also give you frizzled green beans and red onions which are along for the ride. Speaking of mushroms: this is your chance to cook with all the mushrooms you’ve always dreamed of— alternatively, a totally acceptable moment to use 100% cremini or button mushrooms. Anything goes. The soy sauce is here to intensify the savoriness and lend some depth of flavor (soy sauce, as it roasts, becomes concentrated and even more soy-sauce-ier in the most delicious way- use tamari if you can’t have soy sauce). These do not need to be served hot, but if they do for YOU, you can roast them in advance, keep them on the sheet tray and pop them into the oven before everyone sits down for a few minutes.

1 pound green beans, stems trimmed

1- 1 ½ pounds mixed mushrooms such as oyster, maitake, chicken of the woods, or baby bella, halved lengthwise or quartered if large

2 small red or yellow onions, cut through the root into ½” wedges

⅓ cup olive oil, plus more for drizzling

2 tablespoons soy sauce or tamari

Kosher salt, freshly ground pepper

2 tablespoons fresh oregano or marjoram leaves

1. Preheat oven to 425°. Combine green beans, mushrooms, onion, olive oil and soy sauce together on a rimmed baking sheet (if doubling, use two sheets). Season with salt and pepper and toss. Roast, tossing once or twice, and adding more olive oil if needed, until the mushrooms are deeply browned and the green beans care tender and browned in spots, about 45 minutes.

2. Remove from heat and toss with parsley, chives and oregano. Drizzle with more olive oil and give another crack of black pepper before serving.

DO AHEAD: Trim the green beans a day or two ahead of time, store them in a resealable bag refrigerated. Everything can be roasted a few hours in advance, rewarmed before serving or go room-temp (I would!).

LEFTOVERS: Best eaten out of the container, cold. Or turned into a salad over greens. If you must rewarm, a quick sauté in a skillet over medium–high heat should do the trick.

Alison ROman