Green Beans With Mushrooms, Shallots And Pancetta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 fill a large mixing bowl with ice cubes and water and set aside.
• 2 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.
• 3 drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. drain and pat dry.
• 4 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.
• 5 add 2 tbsp of olive oil to the pan and return it to medium high heat.
• 6 add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.
• 7 add the sage and cook, stirring, until fragrant, about 30 seconds.
• 8 take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil. stir to combine.
• 9 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.