Directions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted water to a boil. Add green beans in two batches, cooking for 2-3 minutes per batch. Set aside.
3. Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the mushrooms, fresh thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are nice and golden brown, about 4-6 minutes. Transfer to a bowl.
4. In the same skillet you cooked the mushrooms, add 2 tablespoons butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms. Then, very slowly add 2 cups of the broth while you continue to whisk away any lumps. HINT: Whip vigorously.
5. Once smooth, increase heat and bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring every so often, until sauce thickens up a bit, similar to a gravy. If it gets too thick, add 1/4 – 1/2 cup more broth.
6. Once thick, turn off the heat and stir in the minced garlic and parmesan cheese. Season with salt and pepper to taste.
7. Spray a 2 quart baking disk or 9×13-inch baking pan with nonstick cooking spray or grease with olive oil and butter. Add green beans and mushrooms; gently toss together.
8. Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the crispy onions on top and bake for 5-10 more minutes.

Nutrition
Calories 184, Cholesterol 11mg, Fat11g, Sodium 107mg, Carbs 18g, Vitamin A 741IU, Fiber 4g, Vitamin C 12mg, Sugar 4g, Calcium 100mg, Protein 6g, Iron 1mg