Wednesday, October 9, 2013

Green Beans with Bacon and Mushrooms

See the Recipe Below

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    • 1 lb. thin green beans, trimmed
    • 3 strips bacon
    • 1 large shallot, minced
    • 12 oz. mushrooms, thinly sliced
    • 1 tsp olive oil
    • 3 tbsp parsley, minced
    • 1 tbsp minced fresh thyme leaves
    • 1 tbsp minced fresh sage
    • 1/4 tsp kosher salt
    • 1/4 tsp freshly ground black pepper
    1. Bring a large saucepan of salted water to a boil. Add the beans and cook until tender-crisp, about 2 minutes. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking.
    1. Drain the beans again and set aside.
    1. Place the strips of bacon in a large skillet set over medium heat. Cook until the bacon is crisp. Transfer to a paper towel, then crumble the bacon and set aside.
    2. Discard all but 1 teaspoon of the bacon fat. Add the olive oil to the bacon fat in the skillet, and turn to medium-high heat. Add the shallots and mushrooms, and cook until tender, 2 to 3 minutes.
    3. Add the green beans and cook for 1 to 2 minutes, stirring frequently.
    1. Add the parsley, thyme, sage, salt and pepper, and stir to combine. Cook for an additional minute, then add the bacon.
    1. Serve hot or at room temperature.

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