Green Beans with Crispy Pancetta, Mushrooms and Shallots - BigOven 178581

Green Beans with Crispy Pancetta, Mushrooms and Shallots

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Green Beans with Crispy Pancetta, Mushrooms and Shallots"

Share it:

The onion-topped green bean casserole is a Thanksgiving mainstay. This version, while full of familiar flavors, is a bit more elegant, and dare we say it, a lot more flavorful.


Ingredients

Are you making this? 
Kosher salt
1 1/2 lb green beans; trimmed
2 1/2 oz pancetta; thinly sliced, (five or six 1/16 to 1/8-inch-thick slices)
3 Tbs. Extra-Virgin Olive Oil
6 medium cremini mushrooms; trimmed, halved if large, and very thinly sliced
2 medium-large shallots; halved lengthwise and very thinly sliced
1/4 cup fresh sage leaves; very thinly sliced
sherry vinegar
1/2 tsp. Dijon mustard

Original recipe makes 8 Servings

Servings  

Preparation

Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the 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 nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 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 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, 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 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.

Notes

The beans can be boiled and refrigerated up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator. An hour before finishing, remove the beans from the refrigerator to come to room temperature.

Credits

Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 125 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Green Beans with Crispy Pancetta, Mushrooms and Shallots

I'd rate it:


sign in to add your comment

Learn more

Green Shallots Shallot

Recipe ideas by email


Reviews

Add yours!

The beans can be boiled and refrigerated up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator. An hour before finishing, remove the beans from the refrigerator to come to room temperature. [I posted this recipe.]
mraguirre22 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free