Green Beans/Crispy Pancetta, Mushrooms & Shallots

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 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. 1

   Fill a large mixing bowl with ice cubes and water and set aside.

2. 2

   Fill a 6- or 7-quart pot two-thirds full of well-salted water.

3. 3

   Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes.

4. 4

   Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.

5. 5

   Drain and pat dry.

6. 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. 7

   Transfer to a paper-towel-lined plate and coarsely crumble.

8. 8

   Remove the pan from the heat and let it cool slightly.

9. 9

   Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat.

10. 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. 11

    Add the sage and cook, stirring, until fragrant, about 30 seconds.

12. 12

    Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil.

13. 13

    Stir to combine.

14. 14

    Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes.

15. 15

    Season to taste with salt & crushed red pepper flakes.

16. 16

    Transfer to a warm serving platter and garnish with the pancetta.

17. 17

    MAKE AHEAD TIPS:.

18. 18

    *The beans can be boiled and refrigerated up to 6 hours ahead.

19. 19

    **The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator.

20. 20

    ***An hour before finishing, remove the beans from the refrigerator to come to room temperature.

21. 21

    E N J O Y!