This is a quick side dish anyone can make for a weekday meal. It is fancy enough to serve as a side for a more important gathering as well. I really liked how the cider vinegar accents the flavors of the mushrooms and pancetta. Substitute the pancetta and/or shallot for bacon and/or red onion if unavailable. Any fresh mushrooms will work, but I prefer shitake. Make sure not to overcook the green beans during blanching. Most good grocery stores have pancetta at the deli counter.
Green Beans with Pancetta and Mushrooms
1 lb green beans cleaned and snapped into 2 ½’ – 3” pieces
4-5 thin slices pancetta diced medium
1 cup thickly sliced fresh mushrooms
1 shallot diced fine
2 tbsp cider vinegar
Bring a 3 quart saucepan of salted water to a boil. Blanch green beans for no more than 1 minute, then strain into a bowl of ice water to stop cooking. Place on a towel to dry. In a frying pan cook pancetta with a ½ tbsp olive oil over medium heat till fat renders and pork gets browned. Add shallots and scrap up and bits cooked to the pan. Once shallots soften and become translucent add mushrooms. Cook over medium low heat till mushrooms brown. Add green beans and mix till incorporated. Add cider vinegar and quickly deglaze pan mixing the sauce with the beans and mushrooms. Once heated through serve immediately.