White wine makes a lovely addition to this Green Bean Casserole which is made in a skillet on the stovetop, rather than baked in the oven. Fresh green beans work best in this dish. To speed up the cooking time, green beans can be sliced down the center of each bean. If preferred, sliced cremini or baby bella mushrooms can be swapped for the shitakes, as well.
In a Good Cook cast iron skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms, cook until edges are crispy and golden brown. Transfer to bowl and set aside. Add 2 tablespoons butter to skillet, melting over medium-high heat. Add garlic and cook until aromatic, about 1 minute. Add white wine and green beans, cook until the wine is reduced in half, about 3-4 minutes. Whisk together half-and-half and cornstarch in a medium bowl. Slowly add mixture to the skillet, whisking constantly. Turn heat to medium. Cover and cook for 5-7 minutes, or until the green beans are tender. Stir in mushrooms. Salt and pepper to taste. Sprinkle with French fried onions and chopped pecans or toasted almonds just before serving.