Prepare Ingredients: Begin by washing and peeling the small butter potatoes. Cut them into uniform chunks to ensure even cooking. In a large pot, bring salted water to a boil and add the potato pieces. Let them cook for about 15 minutes or until just tender but not falling apart, then drain and set aside.

Blanch Beans: While the potatoes are cooking, rinse the green beans under cold water and trim the ends. In a separate pot, bring water to a rolling boil. Add the beans and blanch them for 8-10 minutes until they are bright green and crisp. Once they're done, promptly drain and cool them under cold running water to halt the cooking process.

Sauté Vegetables: Heat a large skillet over medium heat and drizzle in some olive oil. Once the oil is shimmering, add the sliced brown mushrooms. Sauté for about 5 minutes, stirring occasionally, until they start to soften and release their juices. Then, mix in the minced garlic and continue to sauté for another minute, allowing the garlic to become fragrant without burning.

Make Sauce: In a mixing bowl, combine the plant-based cream, smoked paprika, miso paste, and vegetable broth powder. Whisk everything together until the mixture is smooth and well-blended.

Combine Ingredients: Once the mushrooms are sautéed, gently add the cooked potatoes and blanched green beans to the skillet. Pour the creamy sauce over the vegetables and stir carefully to coat everything evenly. Let the ingredients simmer together on low heat for about 3-4 minutes, until warmed through and saucy.

Finish Baking: Preheat your oven to 200°C (392°F). Transfer the skillet to the oven and bake for 2-3 minutes, just until the sauce is bubbly and lightly browned.

Serve: Remove the skillet from the oven and let it cool slightly. Before serving, garnish with freshly chopped parsley for a touch of color and freshness.