Rich, earthy flavors of Portobella mushrooms, thick bacon and garlic season these sauteed green beans to make a star of a side dish. The perfect alternative for those who aren't fond of all that comes in the traditional green bean casserole.
Chop bacon into large pieces before cooking. Cook bacon pieces. Set aside.
Pour off all but 1 Tbsp of the bacon grease. Place skillet with reserved Tbsp bacon grease on stove top over medium heat. Add 1/4 C of the chicken broth. Stir. Add green beans. Toss beans to coat. Cover and simmer until beans are bright green and fork tender.
Remove beans from skillet, put into a medium bowl and set aside. Keep broth mixture in the skillet.
Add the rest of the chicken broth to the skillet with garlic and onion flakes. Stir while garlic browns. Add sliced mushrooms. Toss mushrooms in skillet to coat. Cook 2-3 minutes while mushrooms reduce.
When mushrooms begin to shrink, remove from heat. Add beans and bacon back to hot skillet. Add salt and pepper. Toss to coat beans.
Garnish with fried onion strips, if desired. Serve.