2-4 ounces pancetta (substitute thinly sliced ham or bacon if desired)
3-4 sprigs fresh thyme, tied into a bunch
3 tablespoons heavy cream
freshly ground black pepper
Cut away any brown spots form the beans and trim the ends. Combine the broth and the brandy, set aside.
Heat the butter and 1 tablespoon oil in the saute pan over medium-high heat. When the milk solids in the butter are just starting to turn a nutty brown, add the beans and 1/4 teaspoon salt. Toss and then arrange the bean in a single layer. Cook without stirring until the bottom side of the beans are nicely browned. TUrn the beans over and cook for another approximately 2 minutes to brown the other side. TRansfer the beans to a plate.
Heat the remaining 2 tablespoons of oil in the saute pan. Add the mushrooms and a pinch of salt. cook the mushrooms in batches if necessary. If you crowd them they will steam instead of saute. Cook without stirring until the mushrooms are nicely browned on one side, 2-3 minutes. Add the pancetta, and cook for 2-3 minutes longer, stirring occasionally.
Return the beans to the pan. Add the thyme. Toss and add the chicken broth-brandy mixture. Immediately cover the pan and simmer until the liquid is almost completely reduced. Uncover, add the cream and a little pepper. Cook just long enough to allow the cream to thicken a little and coat the beans. Remove from heat. Remove the thyme, and serve.