Ingredients:

  • 1.5 lb fresh green beans, trimmed and halved
  • 1 tbsp kosher salt
  • 6 slices thick-cut bacon, diced
  • 1 lb cremini mushrooms, thinly sliced
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup chicken stock
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups crispy fried onions
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop the trimmed beans in and cook for exactly 5 minutes until vibrant green and barely tender.
  2. Immediately plunge the beans into the ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry.
  3. In a large skillet, cook diced bacon until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Add butter and sliced mushrooms to the skillet. Sauté until mushrooms release moisture and become deeply caramelized.
  5. Stir in minced garlic and flour; cook for 1-2 minutes to form a roux. Gradually whisk in milk and chicken stock until a smooth, thick sauce forms.
  6. Season sauce with onion powder, salt, and pepper. Fold in the blanched green beans and 0.75 cups of crispy onions.
  7. Transfer mixture to a 9x13 inch baking dish. Bake at 350°F (175°C) for 25 minutes.
  8. Top with remaining crispy onions, cooked bacon, and Parmesan cheese. Bake for an additional 10 minutes until the topping is golden and shattering.