Green Beans with Shiitake Mushrooms and Pancetta
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Makes 8 servings
Make-Ahead: The green beans can be blanched up to 1 day ahead, wrapped
loosely in paper towels, stored in plastic bags, and refrigerated. The mushrooms
can be prepared up to 2 hours ahead and kept at room temperature. Add the green
beans to the mushrooms and cook together just before serving.
1 1/2 pounds green beans, trimmed and cut into 2-inch lengths
12 ounces shiitake mushrooms, stems discarded, cut into 1/4-inch thick slices
3 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 ounces sliced pancetta or bacon (see Note)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
- Bring a large pot of lightly salted water to a boil over high heat. Add
the green beans and return to the boil. Cook until crisp-tender, about 3
minutes. Drain and rinse under cold running water. (The green beans can be
prepared to this point up to 1 day ahead. Pat the green beans dry with paper
towels. Roll up the green beans in a double thickness of more paper towels and
place in a large self-sealing plastic bag. Close the bag and refrigerate.)
- In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium
heat. Add the mushroom stems and caps and cook, stirring often, until lightly
browned and tender, about 5 minutes. Add the shallots and cook, stirring often,
until the shallots soften, about 2 minutes. Transfer to a plate and set aside.
(The mushrooms can be prepared up to 2 hours ahead, covered and kept at room
temperature.)
- In the same skillet, place the remaining 1 tablespoon oil in the skillet
and tilt to coat the skillet. Add the pancetta and place over medium heat.
Cook, occasionally turning the bacon, until the bacon is crisp and brown, about 5
minutes. Using a slotted spatula, transfer to paper towels to drain. Keep the
bacon drippings in the skillet. Cool the bacon, chop coarsely, and set aside.
(The bacon and its drippings can be prepared up to 2 hours ahead, covered and
kept at room temperature.)
- Place the skillet over medium heat and heat until the bacon drippings
sizzle. Add the green beans and mushrooms and cover. Cook, stirring
occasionally, until heated through, about 5 minutes. Stir in the pancetta and
season with the salt and pepper. Transfer to a warmed serving dish and serve
immediately.
Note: Pancetta, unsmoked cured bacon, can be found at many supermarkets and
Italian delicatessens.
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