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Enjoy this vibrant and savory combination of green beans and mushrooms, beautifully topped with crispy shallots. It’s an easy-to-prepare side dish that pairs well with any meal.
Type of Cuisine:
mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
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
1
Start by preparing the green beans. In a small pot, bring water to a boil. Add a pinch of salt, then add the beans. Boil for about 4 minutes, just until they're semi-cooked. Drain and set aside on a plate.
2
Now, let's prepare the shallots and garlic. Heat up the vegetable oil in a large skillet over medium-high heat. Add the sliced shallots to the hot oil and fry until they're nicely browned and crispy. Use a slotted spoon to remove them from the skillet, and set them aside on a plate lined with a paper towel to drain any excess oil. Repeat the same process with the sliced garlic cloves.
3
In the same skillet, add the pancetta. Sauté for about 3 minutes until it's soft and brown. This step will render some fat from the pancetta, adding a lot of flavor to the dish.
Next, add the mushrooms to the skillet and sauté for about 4 minutes until they're soft.
4
Once the mushrooms are cooked, add in the butter, followed by the semi-cooked green beans. Season the beans with black pepper, then add the lemon juice and red wine vinegar. Stir everything together and continue cooking for about 4 more minutes until the beans are tender.
5
To serve, transfer the green bean and mushroom mixture to a platter. Sprinkle the top with lemon zest, then top with the fried shallots and garlic. Enjoy this flavorful side dish with your favorite main course!
Recipe Tips & Suggestions
Selecting Green Beans:
When purchasing green beans, look for pods that are vibrant in color, free from brown spots or blemishes, and feel firm to the touch. The freshest green beans will snap crisply when bent. Avoid beans that are limp or have visible seeds inside, as this is an indication that they are overripe.
Cleaning Mushrooms:
Cleaning mushrooms properly is crucial to avoid a gritty texture in your dish. Mushrooms absorb water easily, making them soggy, so avoid washing them under running water or soaking them. Instead, gently use a damp paper towel or a soft brush to clean each mushroom. If you must, rinse them quickly under cold water and immediately pat dry.
Achieving Crispy Shallots:
To achieve perfectly crispy shallots, slice them as thinly and uniformly as possible. Heat oil in a pan over medium-high heat, then add the shallots and spread them out evenly. The key is to fry them until they are just golden, as they will continue to cook and darken after being removed from the heat due to the residual heat in the oil. Be careful not to overcook them, as they can easily turn bitter. Once done, transfer them to a paper towel-lined plate to drain excess oil.
Storing and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a skillet over medium heat instead of a microwave. This method will help maintain the green beans and mushrooms' texture and restore the shallots' crispness. If the dish seems dry, you can add a small amount of oil or butter during reheating. Remember, the crispy shallots might lose their crunch after storage, so consider making fresh ones when ready to serve the dish again.