Green Bean Casserole

Ingredients:

• 1.3 kg green beans
• 3 tablespoons unsalted butter
• 1 loaf of crusty Italian bread
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh thyme leaves
• 1 tbsp chopped fresh rosemary leaves
• 4 tbsp. l. freshly grated parmesan
• 5 tablespoons extra-virgin olive oil
• 900 g mixed mushrooms (porcini and king mushrooms or shiitake), thinly sliced
• 2 shallots, thinly sliced
• 1 cup heavy cream

Preparation:

1. Bring a large pot of water to a boil; add a large pinch of salt and the green beans. Cook for about 5 minutes; the beans should still be crisp and will finish cooking in the oven. Drain and set the beans aside. Grease a baking dish large enough to accommodate the green beans with 1 tablespoon of butter and set aside.
2. Preheat oven to 375°F (190°C). Cut the bread into 2-inch (5 cm) pieces, place them in a bowl, and add 1 tablespoon of green onions, 1 tablespoon of thyme, 1 tablespoon of rosemary, 2 tablespoons of Parmesan, and 3 tablespoons of olive oil. Toss well to coat and place on a baking sheet. Bake until the bread begins to turn golden, about 10 minutes. Remove from the oven and set aside.
3. Meanwhile, in a large skillet over medium heat, melt the remaining butter in the olive oil. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms release their liquid, about 10 minutes. Pour in the cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well.
4. Spread the green bean mixture into the prepared baking dish, top with croutons, and sprinkle with the remaining Parmesan cheese. Bake until heated through and bubbly, about 20–25 minutes.