Green Beans/Crispy Pancetta, Mushrooms & Shallots

Ingredients

  • ½ teaspoon Dijon mustard
  • 1 tablespoon sherry wine vinegar
  • ¼ cup very thinly sliced fresh sage leaf
  • 2 medium-large shallots, halved lengthwise and very thinly sliced
  • 6 medium button mushrooms, halved if large, & thinly sliced
  • 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced or 6 medium button mushrooms, halved if large, & thinly sliced
  • 3 tablespoons extra virgin olive oil
  • + 3 more ingredients
    • 2 ½ ounces thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
    • 1 ½ lbs green beans, trimmed
    • 1 -2 pinch crushed red pepper flakes (it gives it a great zing !)

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 c...

View full recipe at SpringPad

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