by The Culinary Institute of America and Martha Rose Shulman
from Culinary Boot Camp
(John Wiley & Sons, 2006)
Serves 6
This is a nice combination that was new to me. Green beans with mushrooms is a classic combination, but I’d never thought about throwing bacon into the mix. The important thing to remember here is that you’re cooking the beans when you parboil them, and simply reheating them with the bacon and mushrooms. In other words, don’t overcook the beans.—The Culinary Institute of America and Martha Rose Shulman
convert Ingredients
2 pounds green beans, trimmed
2 strips bacon, cut crosswise in thin strips
2 shallots, quartered
1/2 pound mushrooms, trimmed and quartered
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Directions
1. 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.
2. Heat a large, heavy saute pan over medium heat and add the bacon. Saute until crisp. Remove from the pan and drain on racks.
3. Add the shallots to the bacon fat and saute 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 to taste with salt and pepper.
4. Add the green beans and cook, stirring, until heated through. Adjust seasonings, sprinkle with the bacon, and serve immediately.
Recipe © 2006 by The Culinary Institute of America. All rights reserved.
[Brenda Carleton] You simply cannot go wrong with fresh green beans and bacon. I picked our first green beans of the season today. This recipe really made the beans shine, without overwhelming them. My husband and I both enjoyed them with the crispy bacon, shallots and mushrooms. The beans were exceedingly young and tender. We both feel this recipe would make a great company dish — it just has that little extra something.