Place the frozen green beans in a colander and run them under hot water until they are thawed. Pat the green beans dry.
Cook the bacon in a large frying pan.
Remove the bacon once it is evenly browned.
Add the onions to the bacon fat and saute for 5 minutes. Add garlic and mushrooms and saute for 2 minutes.
In a small bowl, whisk the cornstarch into the sherry. Add the sherry mixture to the onions and mushrooms. Cook for 1 minute over a medium-low flame or until it thickens.
Add the green beans and stir to coat. Cook over a medium flame for 5 minutes or until the green beans are heated through and fork tender.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=33111