Green Bean “Casserole” Made Fresh

Ingredients

Caramelized Onion

• 2 lb onion
• 2 Tbsp unsalted butter
• 3/4 tsp kosher salt, plus more to taste
• 1 Tbsp water

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. Caramelize Onion
1. Slice the onions into ⅛–¼ inch half moons
2. Melt butter in a wide, heavy skillet over medium heat. Add onions and salt, stirring to coat. Spread into an even layer and let cook, stirring occasionally, until translucent and flexible, about 10 minutes. Lower the heat if they brown too quickly.
3. Reduce heat to low and cook for 40–50 more minutes, stirring every 5–10 minutes to scrape up and reincorporate the browned bits. If fond builds up, add 1 Tbsp water and stir — this dissolves the browned bits back into the onions.
4. When onions are deep golden brown and glossy, they’re done. Set aside or refrigerate until ready to use. Chef Tip: A stainless or cast-iron pan promotes even browning. Avoid nonstick — it inhibits fond.
2. 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 1/2 cup (135g) caramelized onion. Then season with salt to taste. Adjust seasonings until you arrive at your new favorite dip — salty, savory, and hard to stop tasting.
3. 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.

4. 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.
5. 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.