- Romano Beans (or regular green beans), washed, trimmed, and cut into bite-sized pieces
- Chanterelle Mushrooms, cleaned and sliced
- minced garlic
- dry white wine or sherry
- heavy cream
- fresh rosemary, chopped
- fresh sage, chopped
- salt & pepper to taste
- Pecorino Romao cheese, grated
- French fried onions
- Blanch the cut green beans in boiling water for several minutes (romano beans are longer and wider than regular green beans so will take longer), until almost tender. Drain and set aside.
- Add some butter and a drizzle of olive oil to a pan over medium-high heat. When the butter foams, add the sliced chanterelle mushrooms and cook, stirring occasionally, until beginning to turn golden-brown and the mushroom liquid (if any) has evaporated, about 5-7 minutes. Add the garlic and cook for 1 minute more. Add a couple splashes of white wine (or sherry) and cook, stirring, until it evaporates. Add a good amount of cream to the mushrooms and cook, stirring, until it has reduced slightly and has nicely coated the mushrooms. Stir in fresh sage and rosemary. Taste and season with salt and pepper.
- Add the blanched beans to the pan with the mushrooms and stir so that the beans are evenly coated with the cream sauce. Pour everything into a baking pan. Top with a thin layer of grated Pecorino Romano cheese, and then a nice generous layer of french fried onions. Bake in a 350 degree oven for about 20 minutes or until heated through and top is golden brown. Cover with foil for the last 10 minutes of baking if the top is browning too quickly.