Trim the ends of the fresh green beans and cut them in half width-wise.

Bring a large pot of water to a boil. Add the cut green beans and boil for 2-4 minutes until slightly tender.

Using a wire skimmer or slotted spoon, carefully scoop the green beans out of the pot and plunge them into a mixing bowl filled with ice water to stop the cooking process.

In a frying pan over medium heat, cook the bacon until crispy. Set aside on a paper towel-lined plate to drain excess grease.

Drain most of the bacon grease from the pan. Add butter and melt. Add the chopped mushrooms and sauté for 3-4 minutes, stirring often.

Add minced garlic, minced shallot, kosher salt, and pepper. Cook for an additional 1-2 minutes, stirring frequently.

Reduce heat to medium-low and sprinkle the mushroom mixture with flour. Stir until fully combined.

While whisking, slowly pour in ½ cup of chicken broth. Whisk until the flour is fully combined with the broth.

Add the remaining chicken broth and dry white wine. Simmer and whisk for 30 seconds. Stir in the cream, a generous pinch of ground nutmeg, and crumbled goat cheese. Continue whisking for 4-7 minutes until the goat cheese has melted and the mixture thickens to a gravy-like consistency. Remove from heat.

Preheat your oven to 375°F (190°C).

Drain the green beans and combine them with the goat cheese sauce and crumbled bacon.

Spread the mixture evenly into a 9x13-inch casserole dish. Cover with foil and bake for 25 minutes.

Remove the foil and bake for an additional 20-25 minutes, until the sauce is bubbly and the green beans are tender.

Top the casserole with French fried onions and bake for another 5 minutes.

Let stand for 5 minutes before serving.