Green Beans with Pancetta, mushrooms and shallots

By akakeno

Ingredients

• Kosher Salt
• 1 1/2 lb. green beans, trimmed
• 2 1/2 oz. thinly sliced pancetta
• 3 Tbs. extra-virgin olive oil
• 6 med. dremini mushrooms, trimmed, halved if large, thinly sliced
• 2 med.-large shallots, halved lengthwise and very thinly sliced
• 1/4 cup very thinly sliced sage leaves
• 1 Tbs. sherry vinegar
• 1/2 tsp. dijon mustard

Details

Servings 8

Preparation

Step 1

1. Fill a large mixing bowl with ice cubes and water and set aside. fill a 6-7 quart pot 2/3rds full of well-salted water. Bring the water to boil and boil the beans uncovered until tender to bite, 4-6 minutes. Drain, transfer to ice water and let sit for 2 minutes. Drain and pat dry.
2. Place pancetta in 12-inch nonstick skillet and cook over med-low heat until crisp and browned, 10-12 mins. Transfer to paper-towel lined plate and coarsly crumble. Remove pan from heat and let cool slightly.
3. Add 2 Tbs. oil to pan and return to med.-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 pan off heat and add the vinegar, mustard and the remaining 1 Tbs. oil. Stir to combine.
4. Return pan to medium heat, add the green beans and toss to combine and heat through, 2-3 mins. Season to taste with salt. Transfer to warm serving platter and garnish with the pancetta.