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