Green beans mushrooms and shallots

Green Beans and shallots

Green beans mushrooms and shallots

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds fresh green beans, trimmed

  • 8

    bacon slices $

  • 3

    cups sliced shiitake mushrooms (about 7 oz.)

  • ¼

    cup chopped shallots

  • ⅛ to ¼

    tsp. dried crushed red pepper

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon salt


Preparation 1. Cook beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside. 2. Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon. 3. Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add green beans and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt. Asparagus With Mushrooms and Bacon: Substitute 2 lb. fresh asparagus for green beans. Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Proceed with recipe as directed, cooking asparagus pieces for 2 to 4 minutes. Sugar Snaps With Mushrooms and Bacon: Substitute 1 1/2 lb. sugar snap peas, trimmed, for green beans. Proceed with recipe as directed. Caroline Harris, Lexington, Georgia, Southern Living NOVEMBER 2006


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