Ingredients
- 1/2 small dice sweet onion
- 1 tbsp finely minced garlic
- 1 tbsp olive oil
- 1/3 cup white wine
- 11/2 lb trimmed and picked over fresh green beans
- 3 oz sliced Cremini mushrooms
- 3 slices chopped bacon
- 1 cup heavy cream
- 1 tbsp chopped fresh thyme
- 1/2 cup Italian bread crumbs or Panko
- 4 tbsp freshly grated parmesan cheese
- kosher salt to taste
- fresh cracked pepper to taste
Directions
- In a large pan on high heat render the bacon fat and halfway through the bacon being cooked add in the onion and garlic to caramelize.
- Once the bacon, onions and garlic are cooked, deglaze the pan with white wine and cook until the wine is almost gone.
- 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).
- Once the wine is cooked out, add in cream and reduce until it becomes almost as thick as alfredo sauce.
- Once the cream is thick, add in thyme and adjust the seasonings with salt and pepper.
- 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.
- Add the bread crumbs over the top along with the parmesan cheese and bake on 400° for 20 to 25 minutes.
- Serve immediately after coming out of the oven.
Read more from Chef Billy Parisi.
