Green Bean Casserole with Wild Mushrooms

Serving Size: 3


  • 0.5 small dice sweet onion
  • kosher salt to taste
  • 4 Tbsp freshly grated parmesan cheese
  • 0.5 cup Italian bread crumbs or Panko
  • 1 Tbsp chopped fresh thyme
  • 1 cup heavy cream
  • 3 slices chopped bacon
  • 3 Ounce sliced Cremini mushrooms
  • 1.5 Pound trimmed and picked over fresh green beans
  • 0.33 cup white wine
  • 1 Tbsp olive oil
  • 1 Tbsp finely minced garlic
  • fresh cracked pepper to taste


  1. 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.
  2. Once the bacon, onions 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.

Read more from Chef Billy Parisi.