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Sauteed Green Beans with Pancetta and Mushrooms
Recipe courtesy Tyler Florence

Ingredients
Kosher salt and freshly ground black pepper
2 pounds green beans, stem end removed
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1/4 pound pancetta thinly sliced
1 tablespoons unsalted butter
4 to 5 small white button mushrooms, wiped of grit and sliced
2 tablespoons sour cream

Directions
Bring a large pot of water to a boil; add a big pinch

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

of salt and add the green beans. Cook for about 5 minutes, the beans should still
be crisp as they will be cooked more in the pan with the pancetta and mushrooms.
Drain them and set aside.

Heat the oil up in a saute pan and add the garlic and pancetta and cook until
slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to
the fat that has rendered from the pancetta and saute the mushrooms until golden
and crispy. Season with salt and pepper. Return the pancetta to the pan and add
the blanched beans. Finish with the sour cream and bring to a gentle simmer to
reduce and thicken a little and allow the flavours to marry. Give it a final taste
and season with salt and pepper, if necessary, before serving.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved