Step 1

Preheat oven to 350F

Step 2

Bring a pot of salted water to a boil. Once boiling, add the green beans and blanch, until tender 5-6 minutes. Drain.

Step 3

While water is boiling, thinly slice the shallot or onion into rings, place on a parchment-lined sheet pan, separate the rings, drizzle with olive oil, sprinkle with panko and salt and pepper, tossing to coat well. Yes, the crumbs may not stick- this is OK.  Bake 17-20  minutes, stirring halfway through, until lightly golden. Note: Shallots will brown faster than onions so watch these closely. ALSO-You’ll bake these again with the casserole, so don’t let them get too dark here.

Step 4

In a heavy bottom pot, heat the oil over medium heat. Add the onions and mushrooms and saute 5-6 minutes, stirring. Add the garlic, thyme, salt and pepper and continue cooking until the mushrooms release their liquid and begin to carmelize, another 5-6 minutes.

Step 5

Sprinkle with the flour, and toast the flour, stirring for 60 seconds. Add the veggie broth and stir well to incorporate the floured mushrooms. Bring to a simmer, stir in the nut milk and miso paste, stirring well. Bring to a simmer, once simmering, it should thicken slightly, then turn off heat. If you prefer a little tanginess, add 1/2 -1 teaspoon dijon mustard.

Step 6

In a greased 8×8 baking dish, (for 1 lb green beans)  or 9×13 (for 1.5 lbs green beans) place the drained green beans. Pour the mushroom sauce over top, spreading it out. Top with crispy onions.

Step 7

Bake in the oven, uncovered for 20-25 minutes, until golden and bubbling.