Green Beans With Mushrooms, Shallots and Pancetta

1. 1

   Fill a large mixing bowl with ice cubes and water and set aside.

2. 2

   Fill a 6 quart pot two thirds full of well salted water.

3. 3

   Bring to a boil and cook the beans uncovered until tender to bite, 4 to 6 minutes.

4. 4

   Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.

5. 5

   Drain and pat dry.

6. 6

   Put the pancetta in a 12 inch non-stick skillet and cook over medium low heat until crisp and browned, 10 - 12 minutes.

7. 7

   Transfer to a paper towel lined plate and coarsely crumble.

8. 8

   Remove the pan from the heat and let it cool slightly.

9. 9

   Add 2 tbsp of olive oil to the pan and return it to medium high heat.

10. 10

    Add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.

11. 11

    Add the sage and cook, stirring, until fragrant, about 30 seconds.

12. 12

    Take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil.

13. 13

    Stir to combine.

14. 14

    Return the pan to medium heat, add the green beans and toss to combine and heat through, 2-3 minutes.

15. 15

    Transfer to a warm serving platter and garnish with the pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.