GREEN MISO GRATIN

INGREDIENTS

Base

• ¼ cup extra-virgin olive oil, plus more for serving

• 10–15 oz mushrooms, sliced

• 5 garlic cloves, grated

• 3 (15-oz) cans white beans, rinsed and drained (≈ 4½ cups cooked or 2¼ cups dried)

Green Sauce

• 2 cups baby spinach

• 1½ cups fresh basil leaves

• 2 tablespoon white miso paste

• ½ cup water

• ½ cup heavy cream

• 2 tablespoon extra-virgin olive oil

• 1 tablespoon lemon juice

• Kosher salt and black pepper

Topping

• 1 cup panko breadcrumbs

• 1 cup freshly grated Pecorino Romano

• 2 tablespoon olive oil

• ¼ cup sesame seeds

For Serving

• Greek yogurt or labneh

• Olive oil and flaky salt

INSTRUCTIONS

1. Preheat oven to 425 °F. Lightly oil a 9×13 in baking dish.

2. Cook mushrooms: Heat ¼ cup olive oil in a skillet over medium-high. Add mushrooms + salt; cook 6–8 min until golden. Stir in garlic off heat.

3. Blend green sauce: Spinach, basil, miso, water, cream, olive oil, lemon juice. Blend until smooth + bright green. Season well.

4. Assemble: Combine mushrooms, garlic, beans in dish. Pour sauce over, mix, smooth top.

5. Topping: Mix panko, Pecorino, olive oil, sesame seeds; sprinkle over top.

6. Bake: 425 °F , 25 min until golden + bubbling. Rest 5–10 min.

7. Serve: With yogurt or labneh, olive oil, flaky salt.

Make Ahead / Storage: Assemble 1 day ahead; refrigerate. Keeps 3 days refrigerated; reheat 350 °F until warm.