Preheat the oven to 400 degrees.

Line a baking sheet with tin foil, and lay the bacon pieces in a single layer on it.

Bake for 10 minutes, and then remove and let cool a bit.

Blanch the green beans until they are a crisp tender, and then drain and rinse immediately in cold water. Set aside.

Season the green beans with salt and pepper to taste, and roll 1⁄6 of them up into a piece of bacon.

Repeat step 5 with the remaining green beans to make 6 bundles total.

Layer the bundles on a foil lined baking sheet, and bake for another 10-15 minutes, or until the bacon and beans are done to your liking.

While the green beans are in the oven, melt the butter in a pot over medium heat.

Add in the mushrooms, and saute for 2 minutes.

Mix in the garlic, and saute another 30 seconds.

Pour in the heavy whipping cream, and simmer until beginning to thicken.

Stir in the parmesan and salt and pepper to taste. Remove from the heat, and set aside.

Remove the green bean bundles, and top with the sauce.

Garnish with pork rind crumbs before serving.