Directions: |
Directions:Preheat the oven to 375 F.
Bring a large pot of salted water to a boil. Boil the halved green beans for 3-4 minutes, until bright green. Drain the water, and transfer the green beans to a large bowl full of ice water. Stir the beans in the water, and allow them to briefly cool. Drain the ice water after five minutes, and set the beans aside.
Set a skillet over medium heat. Add the chopped bacon and a pinch of freshly cracked black pepper, and cook until the bacon is crispy, about 7-8 minutes.
Turn the heat underneath the skillet to low, and use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Leave the bacon fat in the skillet, and let it cool down for a couple of minutes.
Add a tablespoon of butter (or olive oil) to the skillet. Stir in the chopped mushrooms and shallots, and add a pinch of salt. Cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for one minute.
Stir in the white wine, scraping any browned bits from the bottom of the pan. Turn the heat underneath the skillet back up to medium, and cook until the wine has reduced, about 2-3 minutes.
Stir in the heavy cream, and cook the sauce for 3-4 minutes, stirring occasionally.
Stir in the parmesan cheese, then the fresh lemon juice. Stir in the bacon, then taste the sauce and season with salt and pepper, if desired. Mix in the green beans to coat them entirely in the cream sauce.
Transfer the entire mixture to a small, oven-safe dish. (I use a small, 2 1/2 quart casserole dish from Staub!). Sprinkle the fried onions across the surface of the casserole, then cover the dish with foil. Bake at 375 for 15 minutes.
Carefully remove the foil, and bake for another 20 minutes (may need more).
Serve hot, and enjoy! |
This recipe for Green Bean Casserole from Scratch is from