Serves 6
- 2 pounds green beans, trimmed
- 2 strips bacon, cut crosswise in julienne
- 2 shallots, quartered
- 1/2 pound mushrooms, trimmed and quartered
- Salt and freshly ground black pepper as needed
- Bring a large pot of generously salted water to a boil and add the green beans. Meanwhile, fill a bowl with ice and water. Cook the beans until tender, 4 to 5 minutes. Transfer to the ice water, leave for a few minutes, then drain.
- Heat a large, heavy sauté pan over medium heat and add the bacon. Sauté until crisp. Remove from the pan and drain on racks.
- Add the shallots to the bacon fat and sauté until tender, about 5 minutes. Add the mushrooms and continue to cook, stirring often or shaking the pan, until tender, 5 to 10 minutes. Season as needed with salt and pepper. Add the green beans and cook, stirring, until heated through. Adjust seasonings, sprinkle with the bacon, and serve immediately.
Nutrition analysis for 6 1/2-ounce serving: 70 calories, 5 grams protein, 13 grams carbohydrate, 1 grams fat, 0 milligrams cholesterol, 250 milligrams sodium.
From The Culinary Institute of America's and Martha Rose Shulman's
Culinary Boot Camp cookbook (Wiley, 2006).
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