Add green beans to a stock pot and cover with water the bring to a boil and cook for 6 minutes or until desired tenderness.

Drain the blanched beans and add to a 13 x 9 baking dish.

Preheat oven to 350 °F

Heat a large skillet over medium and add the vegetable oil and butter.

When the butter has melted, add the mushrooms and saute for 15 minutes.

Next, add the stock, Better than Bouillon Seasoned Vegetable Base, garlic, heavy cream, salt and pepper.

Stir to combine and bring back to a simmer. Simmer until the sauce reduces by half, about 20-25 minutes.

Pour the mushrooms and sauce over the green beans.

Cover the casserole with foil and bake for 1 hour.

Serve hot.