Green Bean Casserole Redux

• 1 pound Green Beans, Trimmed And Cut Into Bite Sized Pieces
• 8 ounces, weight White Mushrooms, Sliced
• 2 Tablespoons Butter
• 2 cloves Garlic, Minced
• 1-1/3 cup Heavy Cream
• 1/2 cups Parmesan Cheese, Shredded
• 1/4 teaspoons Black Pepper
• 1 pinch Ground Nutmeg
• 1 cup French Fried Onions

1. Heat a pot of water to boiling and place beans in the water to blanch for about 5 minutes. Beans should be bright green and just barely tender. Immediately remove beans from water and plunge into a a bowl of cold water or run under the faucet until cool. This stops the cooking process.
2. In a medium pan, saute mushrooms in butter and salt until soft and starting to caramelize. Stir garlic and cream into the mushrooms and bring to a simmer. Stir in Parmesan, pepper, nutmeg, and green beans and continue to simmer for about 5 minutes or until the the sauce is thickened and the beans are tender.
3. Remove from heat, season with more salt to taste and top with french-fried onions.

green beans, weight white mushrooms, butter, garlic, heavy cream, parmesan cheese, ubc, ground nutmeg, onions

Taken from tastykitchen.com/recipes/sidedishes/green-bean-casserole-redux/ (may not work)