1 1/2 pounds fresh green beans
1 cup boiling water
12 ounces fresh mushrooms, sliced
8 slices bacon, diced
2 teaspoons minced garlic
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups light cream
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
- In an extra-large skillet cook beans in boiling lightly salted water about 4 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside.
- In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
- For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper.
- Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.