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| Green Beans with Portobellos & Bacon |
Make Ahead: The green beans can be blanched up to 1 day ahead; the
mushrooms can be prepared up to 2 hours ahead. Green beans and bacon go
together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor,
are a fine addition to this classic dish. However, sautéed portobellos often give
off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the
dark gills out of each portobello cap with a spoon solves the problem.
Ingredients
1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms [about 1 pound]
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon [usually 1 slice equals 1 ounce]
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
Method
Bring a large pot of lightly salted water to a boil over high heat. Add the green
beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and
rinse under cold running water. [The green beans can be prepared up to 1 day
ahead. Pat the green beans dry with paper towels, place in a large self-sealing
plastic bag, and refrigerate].
Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick
roundness. Using a teaspoon, scrape out the dark brown gills from the underside
of each mushroom cap and cut the caps into 1/4-inch-thick strips.
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add
the mushroom stems and caps and cook, stirring often, until lightly browned and
tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots
soften, about 2 minutes. Transfer to a plate and set aside. [The mushrooms can be
prepared up to 2 hours ahead, covered, and kept at room temperature].
Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the
bacon and cook over medium heat, turning occasionally, until the bacon is crisp
and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to
drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely
chop and set aside. [The bacon can be prepared up to 2 hours ahead, covered,
and kept at room temperature].
Place the skillet over medium heat and heat until the bacon drippings sizzle. Add
the green beans and mushrooms, cover, and cook, stirring occasionally, until
heated through, about 5 minutes. Stir in the bacon and season with the salt and
pepper. Transfer to a warmed serving dish and serve immediately.
mushrooms can be prepared up to 2 hours ahead. Green beans and bacon go
together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor,
are a fine addition to this classic dish. However, sautéed portobellos often give
off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the
dark gills out of each portobello cap with a spoon solves the problem.
Ingredients
1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms [about 1 pound]
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon [usually 1 slice equals 1 ounce]
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
Method
Bring a large pot of lightly salted water to a boil over high heat. Add the green
beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and
rinse under cold running water. [The green beans can be prepared up to 1 day
ahead. Pat the green beans dry with paper towels, place in a large self-sealing
plastic bag, and refrigerate].
Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick
roundness. Using a teaspoon, scrape out the dark brown gills from the underside
of each mushroom cap and cut the caps into 1/4-inch-thick strips.
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add
the mushroom stems and caps and cook, stirring often, until lightly browned and
tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots
soften, about 2 minutes. Transfer to a plate and set aside. [The mushrooms can be
prepared up to 2 hours ahead, covered, and kept at room temperature].
Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the
bacon and cook over medium heat, turning occasionally, until the bacon is crisp
and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to
drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely
chop and set aside. [The bacon can be prepared up to 2 hours ahead, covered,
and kept at room temperature].
Place the skillet over medium heat and heat until the bacon drippings sizzle. Add
the green beans and mushrooms, cover, and cook, stirring occasionally, until
heated through, about 5 minutes. Stir in the bacon and season with the salt and
pepper. Transfer to a warmed serving dish and serve immediately.