Creamy Green Beans

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• 4 slices thick cut bacon, (diced)
  Ingredient note

  Source: 4 slices thick cut bacon, (diced)
• ½ pound fresh green beans, (trimmed)
  Ingredient note

  Source: ½ pound fresh green beans, (trimmed)
• ½ pound fresh sliced mushrooms
  Ingredient note

  Source: ½ pound fresh sliced mushrooms
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper
• 3 cloves garlic, (minced)
  Ingredient note

  Source: 3 cloves garlic, (minced)
• ⅓ cup vegetable broth, (you can also use chicken broth)
  Ingredient note

  Source: ⅓ cup vegetable broth, (you can also use chicken broth)
• 1 cup heavy cream, (half & half will also work, but the sauce won't be as creamy)
  Ingredient note

  Source: 1 cup heavy cream, (half & half will also work, but the sauce won't be as creamy)
• ½ cup grated parmesan cheese
  Ingredient note

  Source: ½ cup grated parmesan cheese

1. Set a large 12-inch skillet over medium heat. Add the diced bacon to the skillet and cook for 6 minutes or until cooked to a crisp. Remove bacon from the skillet using a slotted spoon. Do not discard the bacon fat.
2. Set the skillet back over medium-high heat and add the green beans and mushrooms; season with salt and pepper and cook for 5 minutes, stirring frequently.
3. Stir in the garlic and cook for 10 seconds, then stir in the broth and bring to a simmer. Cover and continue to cook for 2 minutes.
4. In the meantime, in a mixing bowl whisk together the heavy cream and parmesan cheese.
5. Remove the cover from the green beans, stir in the heavy cream mixture, and bring to a simmer. Lower heat to medium-low and continue to simmer for 2 to 3 minutes, or until the cream thickens.
6. Remove from heat and taste for salt and pepper; adjust accordingly.
7. Sprinkle previously cooked bacon over the green beans and mushrooms, and serve.