I developed this recipe to tap into the nostalgia of green beans casserole while using market fresh ingredients: crisp-tender green beans, golden roasted mushrooms, and cultured brown-butter yogurt. Each element is simple on its own, but layered together it’s a dish that looks elevated and tastes luxurious yet feels healthy — perfect for a table full of people you love.
Active time: 50 min • Total time: 90 min *See note below about prepping cararmelized onion in advance.
~3 oz
6
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
Sourcing Tips:
- This recipe can be made gluten-free (if using GF Worcestershire Sauce)
Instructions
- Caramelize Onion
- Slice the onions into ⅛–¼ inch half moons
- 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.
- 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.
- 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.
- Make the Brown Butter Yogurt (10 min)
- Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until it smells nutty and turns golden brown.
- Immediately pour the brown butter into a mixing bowl to stop the cooking.
- Whisk in miso until fully dissolved, then add Worcestershire, thyme, garlic powder, and onion powder.
- 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.
- Roast the Mushrooms (20 min)
- Blanch the Green Beans (10 min)
- Bring a medium pot of salted water to a boil.
- Add green beans and cook until crisp-tender, about 3 minutes.
- Drain and rinse briefly under cool water to stop the cooking — no need for an ice bath.
- 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.
- Assemble & Serve (5 min)
- Schmear the brown butter yogurt across the bottom of a serving dish generously.
- Pile the green beans on top, followed by the roasted mushrooms.
- Finish with a sprinkle of green onions.
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.
Serving & Storage Suggestions
- Ideal Temp: Room temperature
- Prep Ahead Optionality:
- Caramelized onions keep for about a week in the fridge, so I highly recommended prepping those ahead. If you do, the total day-of time for this recipe drops to about 40 minutes.
- Brown Butter Yogurt can be made up to 3 days ahead and stored in the fridge.
- Roast mushrooms and blanch green beans the day of for best texture.
- Surplus Ingredients:
- You’ll likely end up with about 80g extra caramelized onion — which is exciting because they instantly upgrade so many other dishes.
- Stir into scrambled eggs or omelets.
- Layer on burgers, sandwiches, or grilled cheese.
- Fold into mashed potatoes or mac and cheese.
- Add to soups, stews, or lentil dishes for instant depth.
- Spread on flatbreads or pizzas with goat cheese or herbs.
- Leftover Brown Butter Yogurt makes a fantastic dip for potato chips or veggie crudités.
- Favorite Beverage Pairing: Light white wine or pét-nat with good acidity, or sparkling water with citrus.
- Complementary Menu Ideas: Pair with roasted chicken, cornbread stuffing, or a bright citrus salad.
Did you make this?
Tag @centraltexasthanksgiving and @valentiful on Instagram!