Tom Saaristo Green Beans with Portobellos & Bacon

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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.