For the holidays, it’s fun to keep most dishes traditional, while playing with new flavors for one or two of the sides. I tend to leave the meat dishes traditional, and keep the vegetable dishes fresh every year.
Maybe it’s Roasted Sweet Potatoes & Apples with Chinese Five Spice one year, then Roasted Broccolini with Aleppo Chili Flakes the next. Or Roasted Cauliflower with Almond Butter & Tandoori Seasoning last year, then Miso Green Beans with Spicy Japanese Seven Spice this year.
Green beans are always on the holiday table – sometimes the only green dish on the table. So they deserve a little extra attention, with a tasty twist or two each year.
Let’s jazz up those green beans this year by mixing them with mushrooms, adding in a spicy kick and a toasty crunch, and dressing the dish with a savory miso sauce.
This Miso Green Beans with Mushrooms & Spicy Panko recipe is really my Asian spin on traditional green bean casserole.
Fresh green beans with fresh cremini mushrooms. Toasted panko in lieu of crispy fried onions. A light miso sauce instead of the thick cream sauce. And to perk up at least one dish on the holiday table with a little heat, a generous sprinkle of our Spicy Japanese Seven Spice (Shichimi Togarashi).
Miso Green Beans with Mushrooms & Spicy Panko
Ingredients
- 1 lb fresh green beans – trimmed
- 1 tbsp oil
- 8 oz cremini or shiitake mushrooms – sliced
- 1/2 – 1 tsp of Season with Spice’s Spicy Japanese Seven Spice
- 1/4 cup panko breadcrumbs – toasted*
For miso sauce:
- 2 tbsp miso paste white or yellow miso
- 2 tsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp toasted sesame oil
Instructions
- In a large pot, bring water (enough to fully submerge the beans) to a boil. Once the water begins to boil, add in the beans and cook for 3-4 minutes – until they are bright green. Drain well and set aside.
- In a small bowl, add in the miso paste, soy sauce, rice vinegar, mirin, and toasted sesame oil. Whisk until well combined.
- In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Add in the mushroom slices and cook for about 3-4 minutes on one side. Flip them over and cook until tender.
- Add the green beans into the skillet and quickly stir-fry for about a minute over medium-high heat. You can cook the beans a bit longer if you prefer a softer texture, but I highly recommend keeping the beans crisp-tender.
- Pour the miso sauce over the beans, and give everything a quick toss to combine. Dish out into a serving bowl. Sprinkle our Japanese Seven Spice and the toasted panko over the green beans & mushrooms. Serve and enjoy!
- * In a skillet, heat 2 teaspoons of olive oil over medium heat. Add in panko, and stir frequently until the breadcrumbs turn golden brown. It should take just a couple of minutes. Remove from heat and store in an air tight container.