Miso Mushroom Green Bean Casserole
Miso Mushroom Green Bean Casserole is a deliciously unique twist on the classic green bean casserole, featuring an umami-rich miso sauce and hearty mushrooms. This dish is perfect for holiday gatherings or family dinners, offering a vegetarian-friendly option that will surprise and delight your guests with its rich flavors and comforting texture.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Button mushrooms | 8 ounces |
| Miso paste | 3 tablespoons |
| Vegetable broth | 1 cup |
| Soy sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Breadcrumbs | ½ cup |
| Olive oil (for topping) | 1 tablespoon |
| Black pepper | To taste |
| Sesame seeds (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and grated ginger, sautéing until fragrant.
- Add sliced mushrooms to the skillet, cooking until softened and browned. Stir in miso paste, soy sauce, and vegetable broth, allowing the sauce to thicken.
- Blanch the green beans in boiling water for 3-4 minutes, then drain and rinse with cold water.
- Combine the green beans with the mushroom mixture, and pour into the prepared baking dish.
- Mix together the breadcrumbs with olive oil for the topping, then sprinkle it evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes until the topping is golden brown. Garnish with sesame seeds if desired, then serve hot.
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Creamy Miso and Wild Mushroom Casserole
Creamy Miso and Wild Mushroom Casserole is a delightful and rich side dish that elevates the classic green bean casserole experience with a creamy miso sauce and a medley of wild mushrooms. This vegetarian-friendly recipe is perfect for gatherings, offering a comforting and umami-packed variation that is sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Mixed wild mushrooms | 8 ounces |
| Miso paste | 3 tablespoons |
| Coconut milk | 1 cup |
| Soy sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Fresh thyme (or parsley) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Breadcrumbs | ½ cup |
| Olive oil (for topping) | 1 tablespoon |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and sauté until fragrant.
- Incorporate mixed wild mushrooms and cook until they release moisture and brown slightly. Stir in miso paste, soy sauce, and coconut milk; mix until smooth and heated through.
- Blanch the green beans in boiling water for 3-4 minutes, then drain and rinse with cold water.
- Fold the green beans into the mushroom mixture and pour into the prepared baking dish.
- Combine breadcrumbs with olive oil for the topping, and sprinkle it evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes until the topping is golden and crispy. Serve hot and enjoy!
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Spicy Miso Green Beans With Toasted Panko
Spicy Miso Green Beans with Toasted Panko is a zesty and flavorful side dish that enhances the classic green bean experience by incorporating a spicy miso sauce and topped with crispy toasted panko breadcrumbs. This dish not only brings heat and umami but also pairs well with a variety of main courses, making it a perfect addition to any meal or gathering.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Miso paste | 2 tablespoons |
| Sriracha or chili paste | 1 tablespoon |
| Coconut milk | ½ cup |
| Soy sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Panko breadcrumbs | ½ cup |
| Sesame seeds (optional) | 1 tablespoon |
| Black pepper | To taste |
| Green onion, chopped | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- In a bowl, whisk together miso paste, sriracha, coconut milk, and soy sauce until smooth. Pour this mixture into the skillet and heat through.
- Blanch the fresh green beans in boiling water for 3-4 minutes, then drain and rinse with cold water.
- Mix the blanched green beans with the spicy miso sauce from the skillet and pour into the prepared baking dish.
- In a separate bowl, combine panko breadcrumbs with a drizzle of olive oil and sesame seeds (if using). Sprinkle over the green beans.
- Bake for 20-25 minutes until the topping is golden and crispy. Garnish with chopped green onions, serve hot, and enjoy!
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Vegan Miso Green Bean Casserole With Crispy Topping
Vegan Miso Green Bean Casserole with Crispy Topping is a delightful twist on the traditional green bean casserole, perfect for gatherings or weeknight dinners. This dish features fresh green beans enveloped in a creamy miso sauce, finished with a crunchy topping of breadcrumbs, making it a savory, hearty, and satisfying side for any meal.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Miso paste | 3 tablespoons |
| Coconut milk | 1 cup |
| Vegetable broth | ½ cup |
| Garlic, minced | 2 cloves |
| Onion, chopped | 1 medium |
| Olive oil | 2 tablespoons |
| Panko breadcrumbs | 1 cup |
| Nutritional yeast (optional) | ¼ cup |
| Black pepper | To taste |
| Green onions, chopped | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, then add minced garlic and cook until fragrant.
- In a bowl, whisk together the miso paste, coconut milk, vegetable broth, and black pepper until smooth; add this mixture to the skillet and heat through.
- Blanch the fresh green beans in boiling water for 3-4 minutes, then drain and rinse with cold water.
- Combine the blanched green beans with the miso sauce in the baking dish, spreading it evenly.
- In a separate bowl, mix panko breadcrumbs with nutritional yeast and sprinkle over the bean casserole.
- Bake for 25-30 minutes or until the topping is golden brown. Garnish with chopped green onions and serve hot. Enjoy your vegan miso delight!
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Garlic Miso Green Beans With Shiitake Mushrooms
Garlic Miso Green Beans with Shiitake Mushrooms is a savory and vibrant dish that perfectly combines the earthy flavors of shiitake mushrooms with the rich, umami taste of garlic miso. This recipe is not only easy to prepare but also makes for a delightful side dish or a light main course, packed with nutrients and flavor.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Shiitake mushrooms, sliced | 8 ounces |
| Miso paste | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Vegetable broth | ¼ cup |
| Sesame oil | 1 teaspoon |
| Black pepper | To taste |
| Sesame seeds (optional) | 1 tablespoon |
| Green onions, chopped | 2 tablespoons |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
- Add sliced shiitake mushrooms to the skillet and cook until tender, about 5 minutes.
- In a small bowl, mix miso paste, soy sauce, vegetable broth, and sesame oil until well combined, then add to the skillet.
- Blanch the fresh green beans in boiling water for 3 minutes, then drain and add them to the skillet.
- Stir everything together and cook for an additional 2-3 minutes until green beans are heated through.
- Season with black pepper, garnish with sesame seeds and chopped green onions, and serve hot. Enjoy your delicious Garlic Miso Green Beans with Shiitake Mushrooms!
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Cheesy Miso and Mushroom Green Bean Bake
Cheesy Miso and Mushroom Green Bean Bake is a delectable twist on the traditional green bean casserole. This dish combines the savory richness of miso, creamy cheesy goodness, and the umami flavor of mushrooms, all blended with tender green beans. It’s perfect for holiday gatherings or as a comforting side dish any time of the year.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Mushrooms, chopped (button or cremini) | 8 ounces |
| Miso paste | 2 tablespoons |
| Cream cheese | 4 ounces |
| Cheddar cheese, shredded | 1 cup |
| Milk | ½ cup |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Bread crumbs (for topping) | ½ cup |
| Green onions, chopped | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Blanch the fresh green beans in boiling water for about 3 minutes, then drain and set aside.
- In a skillet, heat olive oil and sauté the minced garlic and chopped mushrooms until tender.
- In a large bowl, combine miso paste, cream cheese, milk, and half of the shredded cheddar cheese, mixing well until smooth.
- Stir in the sautéed mushrooms and green beans, then transfer the mixture into a greased baking dish.
- Top with the remaining cheddar cheese and bread crumbs.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Garnish with chopped green onions before serving. Enjoy your Cheesy Miso and Mushroom Green Bean Bake!
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Herb-Infused Miso Green Bean Casserole With Panko Crust
Herb-Infused Miso Green Bean Casserole With Panko Crust is a delightful and flavorful dish that elevates the classic green bean casserole to new heights. This version incorporates miso for a rich umami flavor and a medley of fresh herbs, topped with a crunchy panko crust. It’s an excellent choice for any gathering or as a comforting side dish throughout the year.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Miso paste | 3 tablespoons |
| Milk | ¾ cup |
| Cream of mushroom soup | 1 can (10.5 ounces) |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped | 2 tablespoons |
| Fresh thyme, chopped | 1 tablespoon |
| Panko breadcrumbs | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Blanch the fresh green beans in boiling water for 3 minutes, then drain and set aside.
- In a large bowl, mix together the miso paste, milk, cream of mushroom soup, minced garlic, chopped parsley, and thyme until well combined.
- Add the blanched green beans to the mixture and stir gently to coat.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Top with panko breadcrumbs, sprinkling evenly across the surface.
- Drizzle a little olive oil over the panko and season with salt and black pepper.
- Bake for 25-30 minutes or until the top is golden and the casserole is heated through. Enjoy your Herb-Infused Miso Green Bean Casserole With Panko Crust!
