Sauteed Green Beans with Pancetta and Mushrooms

1. 1

   Bring a large pot of water to a boil; add a big pinch of salt and add the green beans.

2. 2

   Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms.

3. 3

   Drain them and set aside.

4. 4

   Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy.

5. 5

   Remove the pancetta from the pan and set aside.

6. 6

   Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy.

7. 7

   Season with salt and pepper.

8. 8

   Return the pancetta to the pan and add the blanched beans.

9. 9

   Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry.

10. 10

    Give it a final taste and season with salt and pepper, if necessary, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.