Prep Time: 40 minutes.
How Many Servings?
6 servings
Table of Contents
This Green Beans and Mushrooms with Crispy Shallots recipe is so tasty and flavorful that you will find yourself making them all the time. With a great depth of flavor, it also makes a nice holiday side dish. In addition, the red wine vinegar, pancetta, and lemon zest give this dish a well-rounded flavor that makes it simply irresistible!
Since I add pancetta, there is no need to add salt to the dish, except when you are blanching the green beans. The crust of the pancetta also provides intense flavors that make the dish tastier. While pancetta adds a great amount of flavor, you can also easily make this dish vegan by omitting it and using olive oil to sauté the green beans instead. It may take a varying amount of time to cook these green beans since they will have different thicknesses of shells. If the green beans are skinny and have soft skin, you only need to boil them for about 5 minutes before they become soft.
Is Blanching Green Beans Necessary?
Yes, blanching them will allow them to cook just enough. This will ensure they are crispy and tender when you sauté them. Blanching the green beans will also keep the flavor, color, and texture so that the dish comes out beautifully.
What Mushrooms Should I Use With My Green Beans?
You can add all your favorite mushrooms to this dish to give a nice umami flavor. When making this dish, I bought a container of mushrooms with enoki, shitake, and beech mushrooms. They were all very unique and flavorful. You can choose whatever mushrooms you like.
What is Pancetta?
Pancetta is an Italian specialty that is made with pork belly. The meat is fatty and cured with salt. It also has a layer of seasonings on the outer layer, giving it additional flavor. Pancetta is a highly versatile ingredient, and it is commonly used to make carbonara sauce, soup, or served on sandwiches. In this recipe, the fat will melt, which will be used to fry the beans in a flavorful oil. The meat will become crispy and taste almost like bacon.
What Can You Use Instead of Pancetta?
If you don’t eat meat, you can make this with olive oil or another oil with a high smoking point. You can also use bacon (smoked pork belly), guanciale (pork cheek), or speck (pickled pork belly), but each type of pork meat will produce a different flavor.
Preparation
In a small pot, bring water to a boil, add a bit of salt and semi-cook the beans for about 4 minutes, transfer to a plate.
In a large skillet over medium-high heat, add the vegetable oil. When it’s hot, add the sliced shallots and fry until browned and crispy removed into a plate lined with a paper towel to drain any excess oil. Add the garlic clove and fry until browned and crisp; remove next to the fried shallots.
In the same skillet add the pancetta and sauté for about 3 minutes until soft and brown. Add the mushrooms and sauté for about 4 minutes until soft add the butter, followed by the green beans seasoned with black pepper.
Add the lemon juice and red wine vinegar and mix until beans are tender for about 4 minutes; remove from the heat.
To arrange, transfer the beans mushroom into a platter, sprinkle the lemon zest, and top with fried shallots and garlic. Enjoy!
Prep Time: 40 minutes.
How Many Servings?
6 servings
Ingredients:
Adjust Servings
| 1 lb Haricot Verts beans (trimmed on both sides) | |
| 8 oz mushrooms (please see the note about mushrooms) | |
| 2 oz pancetta | |
| 2 shallots (sliced lengthwise) | |
| 2 tablespoons red wine vinegar | |
| 10 garlic cloves (sliced) | |
| 1 Meyer lemon zest and juice | |
| ¼ cup vegetable oil | |
| ¼ cup Black pepper | |
| One tablespoon butter |
Preparation
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