Wash and peel the small potatoes, then cut them into halves or quarters. Place them in a pot of lightly salted water, bringing it to a boil over medium-high heat. Cook for about 15 minutes until the potatoes are tender yet firm when pierced with a fork. Drain and set aside.

While the potatoes are cooking, prepare the green beans by trimming off the ends and rinsing them under cold water. Bring a separate pot of water to a rolling boil and add the green beans. Blanch them for 8-10 minutes until they turn bright green and slightly tender. Drain the beans and let them dry.

Clean the brown mushrooms by gently wiping them with a damp cloth. Slice them into even pieces to ensure consistent cooking. Finely chop the garlic.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until golden brown. The mushrooms should shrink in size and release their juices.

Add the minced garlic to the skillet and cook for an additional minute, stirring continuously to prevent burning.

In a separate bowl, whisk together the plant-based cream, smoked paprika, light miso paste, and vegetable broth powder until smooth.

Add the pre-cooked potatoes and blanched green beans to the skillet. Pour the creamy sauce over and gently stir to combine. Allow it to simmer on low heat for about 3-4 minutes.

Preheat your oven to 200°C (390°F). Transfer the skillet to the oven for about 2-3 minutes until the sauce begins to bubble and lightly browns on top.

Remove the skillet from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.