Green Bean “Casserole” Made Fresh

Ingredients

Brown Butter Yogurt Base

• 5 Tbsp butter
• 2 tsp white miso
• 2 Tbsp Worcestershire sauce
• 1 Tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pint Greek yogurt, plain
• Salt, to taste

Roasted Mushrooms

• ½ lb oyster or black pearl mushrooms, torn into bite-sized pieces
• Olive oil, to coat
• Salt, to taste

Blanched Green Beans

• 1 lb green beans or rainbow beans, ends trimmed
• Olive oil, to taste
• Salt, to taste

Garnish

• Green onions, thinly sliced

Instructions

1. Make the Brown Butter Yogurt (10 min)
1. Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until it smells nutty and turns golden brown.
2. Immediately pour the brown butter into a mixing bowl to stop the cooking.
3. Whisk in miso until fully dissolved, then add Worcestershire, thyme, garlic powder, and onion powder.
4. Stir in the Greek yogurt and season with salt to taste. Adjust seasoning until you arrive at your new favorite dip — salty, savory, and hard to stop tasting.
2. Roast the Mushrooms (20 min)

a. Preheat oven to 375°F.

b. Tear mushrooms into pieces and toss with just enough olive oil to coat. Season with salt.

c. Spread evenly on a sheet pan and roast for about 20 minutes, tossing halfway through, until edges are golden and slightly crisp.

3. Blanch the Green Beans (10 min)
1. Bring a medium pot of salted water to a boil.
2. Add green beans and cook until crisp-tender, about 3 minutes.
3. Drain and rinse briefly under cool water to stop the cooking — no need for an ice bath.
4. Toss with a drizzle of olive oil and a pinch of salt. Taste a bean — to make sure it tastes good all on its own, and adjust seasoning until it does.
4. Assemble & Serve (5 min)
1. Schmear the brown butter yogurt across the bottom of a serving dish generously.
2. Pile the green beans on top, followed by the roasted mushrooms.
3. Finish with a sprinkle of green onions.