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Finely chop the mushrooms. Mince the shallot and garlic. Trim the green beans and cut in half.
In large skillet, heat 1/4 cup water over medium high heat. When simmering, add the green beans and cover. Cook the green beans for 7 to 9 minutes until green and tender, stirring once or twice. Remove the beans from the skillet to a bowl.
In the same skillet, heat the olive oil over medium high heat. Add the shallot and mushrooms and cook, stirring, 4 to 5 minutes until lightly browned.
Reduce heat to medium low and add the garlic. Cook for 1 minute until fragrant. Add the heavy cream and spices and stir until combined. Add the green beans back to the skillet and cook 1 minute. Add the kosher salt and fresh ground pepper.
Transfer to a serving dish (9 x 9 or medium casserole dish). Top with grated Parmesan and broken chips. (If making in advance, add the topping immediately before serving so that it stays crunchy.)