In a large skillet, melt some butter and add the beans. Cook over a medium heat, stirring regularly for 5 minutes or until the beans start to soften.

Transfer them to a bowl using a slotted spoon or tongs, and add some olive oil to the skillet. Add sliced mushrooms and cook for 5 minutes, turning occasionally. Next, add some heavy cream, dry white wine, and garlic paste. Bring to the boil then simmer for 5 minutes until the sauce starts to thicken.

Return the green beans to the skillet, and season everything with salt and pepper. Transfer to a baking dish. In a separate bowl, mix together the pork rind crumbs with some grated Parmesan. 

Sprinkle the casserole with the mixture, spreading them out into an even layer.

Cover with foil and roast in a preheated oven for around 20 minutes until the casserole is hot and bubbling. Remove the foil and return to the oven for 5-7 minutes or until the topping starts to turn a darker brown.

Let stand for 5 minutes before serving.