Wash and peel the baby potatoes, chop into bite-sized pieces, and boil in lightly salted water for about 15 minutes until fork-tender. Drain and set aside.

Trim and rinse the green beans, then blanch in boiling water for 8-10 minutes until bright green and tender-crisp. Drain and set aside.

Clean the brown mushrooms, slice, and finely chop the garlic.

In a skillet, heat olive oil and sauté mushrooms for about 5 minutes until golden brown. Add garlic and cook for an additional minute.

In a bowl, whisk together plant-based cream, smoked paprika, miso paste, and bouillon powder to make the sauce. Add water if too thick.

Fold in the cooked potatoes and green beans with the sautéed mushrooms, pour the sauce over, and stir carefully. Simmer for 3-4 minutes.

Preheat the oven to 200°C (400°F) and broil the skillet for 2-3 minutes to lightly brown.

Garnish with chopped parsley and serve with crusty bread or salad.