Add green beans to foil-lined jellyroll pan. Drizzle beans with olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss until evenly coated then spread evenly on baking sheet
Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.
Meanwhile, prepare Cremini Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.
Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.
Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes. Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the bacon. Season with salt and pepper to taste.
Add Green Beans to a large serving bowl and top with Cremini Mushroom Sauce. Garnish with remaining bacon, additional Parmesan chee<g class="gr_ gr_133 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="133" data-gr-id="133">se and</g> optional pine nuts.