Green Beans with Portobello Mushrooms and Bacon
- Active Time 20m
- Total Time 20m
Makes 8 servings
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.
- 1 1/2 pounds green beans, cut into 2-inch lengths
- 4 large portobello mushrooms (about 1 pound)
- 3 tablespoons vegetable oil, divided
- 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
Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to a 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 rounds. 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 non-stick 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.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
176 calories; 13g total fat; 9mg cholesterol; 268mg sodium; 10g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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