Hi there, I am making my family's this years ThanksGiving dinner. One of the dishes that I will be serving is Green bean cassarole. Well I understand that the dish is to be used cream fo mushroom. Well I was thinking, If I use heavey whipping cream with mushroom and cook it to let immerse, then add roux as a thickener. Now as a young culinarian, all Im asking is, will that work?