GREEN BEANS WITH CRISPY PANCETTA, MUSHROOMS, AND SHALLOTS

GREEN BEANS WITH CRISPY PANCETTA, MUSHROOMS, AND SHALLOTS image

Categories Bean Side

Yield 8 servings

Number Of Ingredients 9

kosher salt
1 1/2 lb green beans, trimmed
2 1/2 oz thinly sliced pancetta
3 T evoo
6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
2 medium large shallots, halved lenthwise and very thinly sliced
1/4 cup very thinly sliced fresh sage leaves
1 T sherry vinegar
1/2 tsp dijon mustard

Steps:

Fill a large mixing bowl with ice and water and set aside. Fill a 6 or 7 qt pot 2/3 full of salted water. bring water to boil and boil beans uncovered until tender about 4 to 6 minutes. Drain, transfer to bowl of ice water, and let sit for about 2 min. Drain and pat dry. Put pancetta in a 12" non stick skilet and cook over medium low heat until crisp and browned. Transfer to paper towel lined plate and coarsely crumble. Add 2 T of olive oil to pan and return to med high heat. Add mushrooms, shallots, and 1/4 tsp salt and cook, stirring frequently until both are nicely browned. Add the sage and cook, stirring until fragrant., about 30 seconds. Take pan off heat and add vinegar, mustard and remaining 1 T of oil. Stir. Return pan to medium heat, add the green beans and toss to combine and heat through 2 to 3 minutes. Season to taste. Transfer to warm serving platter and garnish with pancetta. Beans can be made up to 6 hours ahead and refrigerated