Categories: Sides
Ingredients
- Kosher salt
- 1 lb. green beans, trimmed
- 1 head cauliflower, cut into florets
- 6 tbsp olive oil
- Black pepper
- 4 oz. slab bacon, diced
- 8 oz. oyster mushrooms, trimmed and separated into smaller pieces
- 8 oz. shiitake mushrooms, stemmed and thickly sliced
- 4 shallots, thickly sliced
- 4 tbsp white wine vinegar
- 1/4 cup chopped parsley
- 1 tbsp chopped fresh tarragon
Directions
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Put a baking sheet on the bottom oven rack and preheat to 450. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
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Meanwhile, toss the cauliflower with 2 tbsp olive oil, 1/2 tsp salt and a few grinds of black pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Increase the heat to medium high and add the mushrooms and shallots to the skillet; season with 1/2 tsp salt and black pepper. Cook, stirring occasionally, until tender and golden, 5-6 minutes. Stir in the vinegar, parsley, and tarragon.
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Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tbsp olive oil, season with salt and pepper and toss. Serve warm or at room temp.