Prep 10 mins
Cook 25 mins
This elegant dish is loaded with flavour, and easy to make. I served this with salmon and my DD ate the leftovers cold because it was that good. You can make this ahead by boiling the beans and then refrigerate up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours and kept in the refrigerator. An hour before serving, remove the beans from the refrigerator to come to room temperature. The recipe calls to boil the beans but I steamed mine until they are al dente. This is from Fine Cooking.
- 1 1⁄2 lbs green beans, trimmed
- 2 1⁄2 ounces thinly sliced pancetta
- 3 tablespoons extra virgin olive oil
- 6 medium cremini mushrooms, trimmed, halved if large, and sliced thin
- 2 shallots, medium to large, halved lengthwise and sliced thin
- 1⁄4 teaspoon salt
- 1⁄4 cup fresh sage leaf, sliced thin
- 1 tablespoon sherry wine vinegar
- 1⁄2 teaspoon Dijon mustard
- Fill a large mixing bowl with ice cubes and water and set aside.
- Fill a 6 quart pot two thirds full of well salted water. Bring to a boil and cook the beans uncovered until tender to bite, 4 to 6 minutes.
- Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.
- Put the pancetta in a 12 inch non-stick skillet and cook over medium low heat until crisp and browned, 10 - 12 minutes. Transfer to a paper towel lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.
- Add 2 tbsp of olive oil to the pan and return it to medium high heat.
- Add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.
- Add the sage and cook, stirring, until fragrant, about 30 seconds.
- Take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil. Stir to combine.
- Return the pan to medium heat, add the green beans and toss to combine and heat through, 2-3 minutes. Transfer to a warm serving platter and garnish with the pancetta.