Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 6 strips bacon
- 1 tablespoons olive oil
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, diced
- 2-3 garlic cloves, minced
- 1 cup low sodium chicken broth
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- fresh parsley
- freshly grated Parmesan cheese
- bacon
- toasted pine nuts
Instruction
- Preheat oven to 400 degrees F.
- Add green beans to a foil-lined jellyroll pan (or two smaller baking sheets). Drizzle beans with olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss until evenly coated then spread evenly on baking sheet
- Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.
- Meanwhile, prepare Cremini Bacon Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.
- Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.
- Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes.
- Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the crumbled bacon. Season with salt and pepper to taste. Add additional chicken broth/cream if sauce becomes too thick.
- Add Green Beans to a large serving bowl and top with Cremini Bacon Mushroom Sauce. Garnish with remaining bacon, additional Parmesan cheese and optional pine nuts.
