Cooking Directions

• Place the bread and olive oil into a food processor.  Cover and process until the mixture resembles coarse crumbs.
• Heat half the butter in a 12-inch skillet over medium-high heat.  Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.
• Increase the heat to high.  Stir in the wine and heat to a boil.  Cook until the wine is reduced by half.  Add the broth and green beans and heat to a boil.  Cook for 10 minutes or until the beans are tender, stirring occasionally.  Stir in the mascarpone and cook until melted
• Stir the flour and remaining butter in a small bowl until smooth.  Stir the flour mixture in the skillet.  Spoon the bean mixture into a shallow 2 1/2-quart casserole.  Sprinkle with the bread crumb mixture.
• Heat the broiler to low.  Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.

Ingredients

• 2 cups cubed Italian bread
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 1 package (8 ounces) sliced mushrooms
• 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
• 2 cloves garlic, finely chopped
• 0.5 cup Madeira wine
• 2 cups Swanson® Chicken Broth
• 8 cups green beans, trimmed and cut in half
• 1 container (8 ounces) mascarpone
• 2 tablespoons all-purpose flour