Green Beans with Mushrooms, Cream & Toasted Breadcrumbs

This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I've replaced the onion rings with toasted breadcrumbs.

For the breadcrumbs:

• 1 cup coarse fresh breadcrumbs
• 1/4 cup olive oil
• Freshly ground black pepper to taste

For the green beans:

• 4 Tbs. unsalted butter
• 8 oz. white or cremini mushrooms, quartered
• 1 small onion, finely diced (about 1/2 cup)
• 1 tsp. kosher salt
• 3 medium cloves garlic, minced
• 10 oz. fresh green beans, trimmed
• 3/4 tsp. freshly ground black pepper
• 1-1/2 cups homemade or low-salt canned chicken broth or water, or a combination
• 1/2 cup heavy or whipping cream

Make the breadcrumbs: Heat the oven to 375ºF. Toss the breadcrumbs in a bowl with the olive oil and pepper. Spread them on a baking sheet and toast until golden, stirring occasionally, about 10 min.

Cook the beans: Melt the butter in a large skillet over medium heat. Add the mushrooms and onion. Increase the heat to high to reheat the pan and then drop the heat back to medium. When the mushrooms are slightly golden, add the salt. Sauté until the mushrooms are deep golden, about 5 min. Add the garlic, green beans, and pepper.

Add the broth or water and simmer, stirring occasionally, until the liquid has reduced by about three-quarters and the beans are fork-tender and fully cooked (taste one to check), about 20 min.

Add the cream and simmer until the sauce is reduced to a very thick consistency, about 10 min. Serve the beans and sauce topped with the toasted breadcrumbs.