Miso Green Beans with Mushrooms & Spicy Panko

Miso Green Beans with Mushrooms & Panko recipe by SeasonWithSpice.com

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.

Miso Green Beans with Mushrooms recipe by SeasonWithSpice.com

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.

Miso Green Beans with Mushrooms with Spicy Panko by SeasonWithSpice.com

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 & Panko recipe by SeasonWithSpice.com

Miso Green Beans with Mushrooms & Spicy Panko
by Season with Spice
Serves 4 as a side

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

1. 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. 2. In a small bowl, add in the miso paste, soy sauce, rice vinegar, mirin, and toasted sesame oil. Whisk until well combined.
3. 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.
4. 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.
5. 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!

How to toast Panko breadcrumbs:
* 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.