Creamy Green Beans with Miso Mushroom Sauce

Nov 12, 2023 · in Small Eats

The iconic Thanksgiving green bean casserole was always something I envied afar. They contained a dreamy combination of ingredients our Asian family never used like decadent cheese and Campbell's cream of mushroom soups. This green bean recipe is a thought exercise in what my Asian grandma would make if tasked with making a green bean casserole. These green beans take a quick dip in hot oil Din Tai Fung style to get a crisp yet tender texture. The sauce is an umami bomb built on a very friendly amount of garlic and shiitake mushrooms simmering in sake, miso, mirin, and cream. And because Asian grandma's probably have no clue what an oven is let alone a casserole, this dish quickly comes together and goes straight into a bowl.

–Frankie
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At a glance

Yield

2 servings

Time

30 minutes

Ingredients

Green beans

Large container of frying oil (canola, vegetable or any high smoke point oil)

1 pound green beans, ends trimmed 

Mushroom sauce

6 cloves of garlic, minced

1/4 pound shiitake mushrooms, sliced

1/4 cup sake

1/4 cup mirin  

1 tablespoon miso

1 tablespoon soy sauce 

1/4 cup heavy cream

1 teaspoon kosher salt (or 1/2 teaspoon regular salt)

Toppings

Sliced almonds

Parmesan cheese, finely grated

Preparation

Fry green beans

In a large pot, pour about an inch of oil and heat to 375°F (if you don't have a thermometer, just place a chopstick into the oil, if the end of the chopstick is rapidly bubbling like fizzy water, you're good to go). Fry green beans in two to three batches for 1 minute each until wrinkly and tender, set aside on paper towels to absorb any excess oil.

Make sauce and combine

In a large pan on medium heat, add a generous drizzle of oil along with the garlic and mushrooms. Sauté for about 7 minutes until the the mushrooms have browned and are tender. Add sake, mirin, miso, cream, and soy sauce and continue to simmer and stir for 2-3 minutes until the sauce has slightly reduced.

Turn off the heat, then add the fried green beans to the pan along with kosher salt and mix until combined. Place into a serving bowl and top with sliced almonds and a drizzle of grated parmesan cheese to serve.

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More in Small Eats

Green beans

Large container of frying oil (canola, vegetable or any high smoke point oil)

1 pound green beans, ends trimmed 

Mushroom sauce

6 cloves of garlic, minced

1/4 pound shiitake mushrooms, sliced

1/4 cup sake

1/4 cup mirin  

1 tablespoon miso

1 tablespoon soy sauce 

1/4 cup heavy cream

1 teaspoon kosher salt (or 1/2 teaspoon regular salt)

Toppings

Sliced almonds

Parmesan cheese, finely grated