Green Beans/crispy Pancetta, Mushrooms & Shallots

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• kosher salt
• 1 -2 pinch crushed red pepper flakes (it gives it a great zing !)
• 1 1/2 lbs green beans, trimmed
• 2 1/2 ounces thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
• 3 tablespoons extra virgin olive oil
• 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced or 6 medium button mushrooms, halved if large, & thinly sliced
• 2 medium-large shallots, halved lengthwise and very thinly sliced
• 1/4 cup very thinly sliced fresh sage leaf
• 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- or 7-quart pot two-thirds full of well-salted water.
• 3 bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes.
• 4 drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.
• 5 drain and pat dry.
• 6 put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes.
• 7 transfer to a paper-towel-lined plate and coarsely crumble.
• 8 remove the pan from the heat and let it cool slightly.
• 9 add 2 tbs. of the olive oil to the pan and return it to medium-high heat.
• 10 add the mushrooms, shallots, and 1/4 teaspoons salt, crushed red pepper flakes, if using, and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes.
• 11 add the sage and cook, stirring, until fragrant, about 30 seconds.
• 12 take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbs. oil.
• 13 stir to combine.
• 14 return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes.
• 15 season to taste with salt & crushed red pepper flakes.
• 16 transfer to a warm serving platter and garnish with the pancetta.
• 17 make ahead tips:.
• 18 *the beans can be boiled and refrigerated up to 6 hours ahead.
• 19 **the remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator.
• 20 ***an hour before finishing, remove the beans from the refrigerator to come to room temperature.
• 21 e n j o y!