Umami Mushroom Green Bean Casserole

  • 2 tbsp unsalted butter
  • 8 ounces mushrooms, sliced 
  • 2 cloves garlic, minced
  • 2 small shallots, diced
  • 2  tbsp CinSoy Miso Paste
  • 1 1/2 cup evaporated milk
  • 1/2 cup broth
  • 1 tbsp flour
  • 1 pound green beans
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp butter
  • 1 tbsp CinSoy Chili Crisp 
  1. Blanch the green beans and set aside.
  2. Add 1 tbsp butter and 1 tbsp Chili Crisp into a pan over medium heat. 
  3. Add in the panko breadcrumbs and toast in the butter mixture for 1-2 minutes. Set aside. 
  4. Cook the mushrooms, garlic and shallots in butter. Add in the miso paste and toast for a minute over medium heat. 
  5. Pour in the broth and stir to evenly distribute and break up the miso paste. Cook out the liquid for about 1-2 minutes. 
  6. Sprinkle in the flour, stir and cook for 1-2 more minutes. 
  7. Slowly add in the evaporated milk, mixing to combine before each addition. 
  8. When all of the milk is added, bring the heat to low and cook for 5 minutes or until the sauce is thickened. Taste for seasoning and add salt or pepper to taste. 
  9. Add in the cooked green beans and toss to coat. 
  10. Add the mixture into a casserole dish. Top with breadcrumbs.
  11. Bake at 350 degrees for about 10-12 minutes or until the sauce is bubbling and the topping is crispy. Enjoy!

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