The first time my husband and I tried edamame, we didn’t quite know what to do with it. He brought home unshelled, steamed soybeans as part of a take-out order so we didn’t have anybody to ask. We decided to chew the whole thing–beans AND shells, like you might eat sugar snap peas. As you can imagine, that didn’t go well. After some discussion we called the restaurant to find out if the shells should be consumed. Of course, we were told “no”, and we proceeded to enjoy squeezing/sucking the beans out of the salt-dipped shells.
That incident happened several years ago. You know how you can tell? Because nowadays, we wouldn’t call the restaurant. We would just grab our phone or iPad and google it. Right? Good-natured arguing and/or placing bets on disagreements is so outdated. I might miss the bantering back and forth if the instant gratification of proving I was right from the beginning wasn’t so satisfying. Never mind the times I am wrong.
Shelled soybeans or mukimame, as they are labeled in the freezer section of the grocery store, are one of my new favorite snacks. I love to microwave a bag according to the directions on the package, let the soybeans cool, and then store in a Mason jar in the fridge. It’s an interesting and nutritious variation from my usual smoked almonds.
Steamed edamame is fun, but roasting takes this lima-bean-look-alike to a new level. When you bake the shelled beans at a high temperature, they take on a suntanned appearance with an intensified nutty flavor and somewhat chewy texture. Meaty mushrooms bring an earthy flavor to the party, especially after being marinated with the beans in a soy sauce or balsamic vinegar (your choice) and oil mixture. Don’t worry. They don’t seem greasy at all as there is just enough oil to keep them moist.
I prefer this recipe as a side dish, but if you’re having a vegetarian day, it makes a filling entree as well.
My apologies for not specifying the exact amount of salt and pepper. It really is a matter of taste and can also depend on the balsamic or soy sauce you add to the marinade.
Inspired by the Roasted Green Beans with Mushrooms, Balsamic and Parmesan from Kalyn’s Kitchen.
- 16 ounce bag frozen mukimame, thawed
- 8 ounces fresh button mushrooms or baby bellas, sliced
- 2 tablespoons garlic-flavored olive oil
- 2 tablespoons soy sauce or balsamic vinegar
- Salt and pepper
- Place edamame in gallon-size ziplock bag along with mushrooms, olive oil, and soy sauce or vinegar. Marinate while preheating the oven to 450 degrees.
- Prepare rimmed cookie sheet by covering with foil or a silicone liner. Use either two cookie sheets or bake in two batches.
- Spread half of edamame and mushrooms in a single layer on cookie sheet. Roast for 15 minutes. Season with salt and pepper.