Ingredients

The following ingredients have 6 Servings
  • 1 pound thin green beans (trimmed)
  • 3 strips bacon
  • 1 large shallot (minced)
  • 12 ounces mushrooms (thinly sliced)
  • 1 teaspoon olive oil
  • 3 tablespoons parsley (minced)
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh sage
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Bring a large saucepan of salted water to a boil. Add the beans and cook until tender-crisp, about 2 minutes. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking.
  • Drain the beans again and set aside.
  • Place the strips of bacon in a large skillet set over medium heat. Cook until the bacon is crisp. Transfer to a paper towel, then crumble the bacon and set aside.
  • Discard all but 1 teaspoon of the bacon fat. Add the olive oil to the bacon fat in the skillet, and turn to medium-high heat. Add the shallots and mushrooms, and cook until tender, 2 to 3 minutes.
  • Add the green beans and cook for 1 to 2 minutes, stirring frequently.
  • Add the parsley, thyme, sage, salt and pepper, and stir to combine. Cook for an additional minute, then add the bacon.
  • Serve hot or at room temperature.