• Cook bacon in oven until very crispy but not burned, according to package directions (or personal doneness preference).
• Meanwhile, remove both ends of the fresh green beans, and without cutting the beans smaller, steam or boil the beans in water until they are your preferred doneness. I like mine soft, but not falling apart. This took me roughly 5-10 minutes of boiling.
• Check your bacon if using the oven. Do NOT drain the bacon grease unless using butter.
• Once you have the green beans and bacon situated (or while cooking them if you are more multi-talented than I am), heat your butter or bacon fat in a medium skillet for sautéing.
• Stir the sliced mushrooms into the heated butter or bacon fat. Stir frequently.
• When the mushrooms have shrunk, add the Italian seasoning and minced garlic. Mix well.
• There should be a little bit of liquid in the skillet at this point. Sprinkle in your oat FIBER, and stir until there are no lumps.
• Add the rice wine vinegar, and stir until thoroughly combined.
• Add the beef broth and sour cream. Stir well.
• Once small bubbles start rising in the mixture, add the cheese and stir until the cheese is melted. Stir in bacon.
• Remove from heat, but put a lid or tray over the skillet to keep it warm if air frying the onions.
• Using very thinly sliced onions (consider using a mandoline slicer) spread the onions out in the air fryer and lightly spray with oil. Air fry for a few minutes, stopping and stirring frequently to check for doneness. Remove when browned and crispy, but not burnt.

To Serve

• Plate desired helping of cooked green beans. Top with desired amount of sauce from the skillet, and then with extra Parmesan and air fried onions, if desired.
• Enjoy!!