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Directions<\/p>\n
Preheat oven to 375 degrees. Grease a 2 1\/2- to 3-quart gratin or baking dish.<\/p>\n
In a 10-inch skillet, parcook beans in enough lightly salted boiling water to cover until crisp-tender, about 3 to 5 minutes; drain. Transfer beans to large bowl of ice water to stop cooking them; drain.<\/p>\n
In the same skillet, cook pancetta over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain, reserving the drippings. Finely crumble or chop pancetta.<\/p>\n
Meanwhile, add mushrooms, garlic and thyme to drippings in skillet (if there aren\u2019t many drippings, you may need to add up to 1 tablespoon vegetable oil). Cook and stir 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, 1\/2 teaspoon salt and 1\/2 teaspoon pepper. Add mushroom mixture to beans, tossing gently to combine.<\/p>\n
For sauce, in a 1-quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in cheese, 1\/8 teaspoon salt and 1\/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to the prepared baking dish.<\/p>\n
Bake, uncovered, 25 to 30 minutes or until bubbly and beans are tender. (If using commercially made French-fried onions, sprinkle them on the bean mixture for the last 5 minutes of baking.) Let stand 10 minutes. Sprinkle with Crispy Shallots.<\/p>\n
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1 1\/2 lb. haricots verts, trimmed (see Note) 4 oz. pancetta or bacon 9 c. sliced, stemmed shiitake mushrooms and\/or sliced cremini or button mushrooms (1 1\/2 lb.) 6 garlic cloves, minced 1\/2 tsp. dried thyme, crushed Salt and pepper 2 tbsp. butter 2 tbsp. flour 1 1\/2 c. half-and-half 1 (5.2 oz.) pkg. semisoft … <\/p>\n