Green Bean Casserole with Wild Mushrooms

This Green Bean Casserole with Wild Mushrooms is sure to be a hit for the holidays!

[schema type=”recipe” name=”Green Bean Casserole with Wild Mushrooms” image=”” description=”This Green Bean Casserole with Wild Mushrooms is sure to be a hit for the holidays!” yield=”3 to 4″ ingrt_1=”1/2 small dice sweet onion” ingrt_2=”1 tablespoon finely minced garlic” ingrt_3=”1 tablespoon olive oil” ingrt_4=”1/3 cup white wine” ingrt_5=”1 1/2 lbs trimmed and picked over fresh green beans” ingrt_6=”3 ounces sliced Cremini mushrooms” ingrt_7=”3 slices chopped bacon” ingrt_8=”1 cup heavy cream” ingrt_9=”1 tablespoons of chopped fresh thyme” ingrt_10=”1/2 Cup Italian bread crumbs or Panko” ingrt_11=”3 to 4 tablespoons of fresh grated parmesan cheese” ingrt_12=”Kosher salt and fresh cracked pepper to taste” instructions=”1. In a large pan on high heat render the bacon fat and halfway through the bacon being cooked add in the onion, mushrooms and garlic to caramelize. 2. Once the bacon, onions, mushrooms and garlic are cooked, deglaze the pan with white wine and cook until the wine is almost gone. 3. While the wine is cooking down add the green beans to a large pot of salted boiling water and cook until just al dente (slightly crunchy). 4. Once the wine is cooked out, add in cream and reduce until it becomes almost as thick as alfredo sauce. 5. Once the cream is thick, add in thyme and adjust the seasonings with salt and pepper. 6. Once the green beans are cooked add them to a casserole dish and cover them with the cream, bacon, herb mixture completely and toss around to coat. 7. Add the bread crumbs over the top along with the parmesan cheese and bake on 400° for 20 to 25 minutes. 8. Serve immediately after coming out of the oven.” ]


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