Green Bean Casserole with Umami


Combining the flavors of mushrooms, miso, truffles, and tomato, Umami Sauce Starter makes an unforgettable addition to a classic, creamy green bean casserole.


Prep time: 20 min | Cook time: 45 min | Serves: 8-10



  • 1.5 pounds fresh green beans, trimmed

  • 2 large yellow onions, peeled, halved and sliced thin

  • 1 cup Umami Sauce Starter

  • 3/4 cup milk

  • 1/4 cup melted butter

  • 2 cups all purpose flour

  • 1 cup neutral frying oil


  1. Combine the milk and Umami Sauce Starter in a blender and process for 20 seconds. Set the starter mixture aside to bloom until use.

  2. Bring a large pot of satled water to a boil. Add the trimmed green beans and cook for 3-4 minutes. The beans should be tender but retail a small snap when broken. 

  3. In the same pot add the butter and half of the sliced onions. Cook the onions over a medium heat for 5-6 minutes then add the milk and Umami Sauce Starter. Stir while the sauce comes to a low simmer then add the grean beans. 

  4. Transfer the beans to baking dish andplace in an oven pre-heated to 350 degrees F. Bake for 15-20 minutes or until sauce is bubbling.

  5. Add the remaining onions to a large bowl and add the flour with a pinch of salt and ground black pepper. Toss thoroughly to coat the onions. 

  6. Place a large skillet over a medium-high heat. When the oil begins to shimmer add onions half a handful at a time. Toss the onion in the oil to brown. Transfer the onions to paper towels when golden. Spread fried onions over the casserole before serving.