J. Baldwin's Green Bean Casserole

• 3 lbs fresh green beans, trimmed
• 3 tablespoons unsalted butter
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaf
• 1 loaf crusty Italian bread
• 4 tablespoons fresh parmesan cheese, grated
• 5 tablespoons extra virgin olive oil
• 2 lbs mixed fresh mushrooms
• 2 shallots, sliced
• 1 cup heavy cream

1. pre-heat oven 375.
2. bring large pot of water to boil, add a opinch of salt and the trimmed green beans.
3. cook 5 minutes drain and set aside
4. butter a baking dish large enough to hold the green beans with 1 tbls butter and set aside.
5. tear the bread into 2 inch pieces and place in a large mixing bowl, add 1 tbls chives,1 tbls thyme, 1 tbls rosemary, 2 tbls parmesan cheese and 3 tbls olive oil.
6. stir well and spread on baking sheet.
7. bake just until bread starts to turn golden brown- remove from oven and set aside.
8. Meanwhile, melt the remaining butter and olive oil in large skillet over medium heat.
9. Add mushrooms and shalalots, season with salt and pepper and cook about 10 minutes.
10. Pour in the heavy cream, add remaining thyme and chives and cook for another 5 minutes.
11. Add green beans and stir well.
12. Put the green bean mixture into the prepared buttered baking dish, top with bread mixture and sprinkle with remaining cheese.
13. Bake about 20-25 minutes.

green beans, unsalted butter, fresh chives, thyme, rosemary leaf, crusty italian bread, parmesan cheese, extra virgin olive oil, mushrooms, shallots, heavy cream

Taken from www.food.com/recipe/j-baldwins-green-bean-casserole-298551 (may not work)