6 medium cremini mushrooms, trimmed, halved if large, & very thinly sliced
2 medium-large shallots, halved lengthwise & very thinly sliced
1/4 cup very thinly sliced fresh sage leaves
1 tbs sherry vinegar
1/2 tsp Dijon mustard
Instructions
Fill a large mixing bowl with ice cubes & water & set aside. Fill a 6-or 7-quart pot 2/3rds full of well-salted water. Bring the water to a boil & boil the beans uncovered until tender to the bite, 4-6 minutes. Drain, transfer to the bowl of ice water, & let sit until cooled about 2 minutes. Drain & pat dry.
Put the pancetta in a 12-inch nonstick skillet & cook over medium-low heat until crisp & browned, 10 to 12 minutes. Transfer to a paper towel lined plate & coarsely crumble. Remove the pan from the heat & let it cool slightly.
Add 2 tbs of the olive oil to the pan & return it to medium-high heat. Add the mushrooms, shallots, & 1/4 tsp salt & cook, stirring frequently, until both are nicely browned & shrunken, about 5 minutes. Add the sage & cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat & add the vinegar, mustard, & the remaining 1 tbs oil. Stir to combine.
Return the pan to medium heat, add the green beans & toss to combine & heat through, 2-3 minutes. Season to taste with salt. Transfer to a warm serving platter & garnish with the pancetta.
Make ahead- The beans can be boiled & refrigerated up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours ahead & held in the refrigerator. An hour before finishing, remove the beans from the refrigerator to come to room temperature.
Originally Submitted
11/21/2014
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