Green Beans with Mushrooms

We grew up with the green bean casserole with the dried onions on top.  This recipe is a nice change and looks great on the buffet!

• 1 ½ lbs. fresh green beans, trimmed
• 2 T olive oil
• salt and pepper to taste
• 1 t garlic, minced
• 1 T onion, minced
• 6 strips bacon
• 1 T olive oil
• 8 oz. mushrooms, sliced
• 1 shallot, diced
• 3  garlic cloves, minced
• 1 c chicken broth
• 1 ½ t cornstarch
• 1 cup heavy cream
• ¼ c parmesan cheese
• salt and pepper to taste
• fresh parsley
• freshly grated Parmesan cheese
• bacon
• toasted pine nuts

Preheat oven to 400 degrees.
 
Line a dish with paper towel and set aside.
 
Place green beans to 2 tablespoons of olive oil, one teaspoon minced garlic, minced onion and salt and pepper in a bowl and mix together.   Place on baking sheet and roast for eight minutes.  Remove from the oven, stir and return to the oven to roast for another seven minutes.    Remove from the oven and set aside.
 
Place the bacon in a large skillet and cook.  Remove bacon to dish and crumble when cooled.
 
In the same skillet with the bacon drippings, add one tablespoon olive oil and heat over medium heat. Stir in mushrooms and cook for five minutes.   Stir in shallot and three minced garlic cloves and cook for another minute.
 
Place cornstarch with chicken broth in a pan, whisk together and bring to a boil, then reduce to a simmer for two minutes.   Stir in heavy cream and simmer for four minutes.   Stir in Parmesan cheese, half of the crumbled bacon and salt and pepper.   Remove from heat.
 
Place the green beans in a shallow dish and pour mushroom sauce over the top. Sprinkle with remaining bacon, additional parmesan cheese and pine nuts.