Green Beans/Crispy Pancetta, Mushrooms & Shallots |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The onion-topped green bean casserole is a mainstay for Thanksgiving. This version while full of familiar flavors, is a bit more elegant, more flavorfull & you don't have to wait till Thanksgiving to prepare and eat it!! It is really very flavorful and good. Susie Middleton from Fine Cooking, 101, pp. 50, 09/03/2009. Ingredients:
kosher salt |
1 -2 pinch crushed red pepper flakes (it gives it a great zing !) |
1 1/2 lbs green beans, trimmed |
2 1/2 ounces thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices) |
3 tablespoons extra virgin olive oil |
6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced or 6 medium button mushrooms, halved if large, & thinly sliced |
2 medium-large shallots, halved lengthwise and very thinly sliced |
1/4 cup very thinly sliced fresh sage leaf |
1 tablespoon sherry wine vinegar |
1/2 teaspoon dijon mustard |
Directions:
1. Fill a large mixing bowl with ice cubes and water and set aside.
2. Fill a 6- or 7-quart pot two-thirds full of well-salted water.
3. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes.
4. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.
5. Drain and pat dry.
6. Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes.
7. Transfer to a paper-towel-lined plate and coarsely crumble.
8. Remove the pan from the heat and let it cool slightly.
9. Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat.
10. Add the mushrooms, shallots, and 1/4 teaspoons salt, crushed red pepper flakes, if using, and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes.
11. Add the sage and cook, stirring, until fragrant, about 30 seconds.
12. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil.
13. Stir to combine.
14. Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes.
15. Season to taste with salt & crushed red pepper flakes.
16. Transfer to a warm serving platter and garnish with the pancetta.
17. MAKE AHEAD TIPS:.
18. *The beans can be boiled and refrigerated up to 6 hours ahead.
19. **The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator.
20. ***An hour before finishing, remove the beans from the refrigerator to come to room temperature.
21. E N J O Y!
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