Green Beans With Mushrooms, Shallots and Pancetta

• 1 12 lbs green beans, trimmed
• 2 12 ounces thinly sliced pancetta
• 3 tablespoons extra virgin olive oil
• 6 medium cremini mushrooms, trimmed, halved if large, and sliced thin
• 2 shallots, medium to large, halved lengthwise and sliced thin
• 14 teaspoon salt
• 14 cup fresh sage leaf, sliced thin
• 1 tablespoon sherry wine vinegar
• 12 teaspoon Dijon mustard

1. Fill a large mixing bowl with ice cubes and water and set aside.
2. Fill a 6 quart pot two thirds full of well salted water.
3. Bring to a boil and cook the beans uncovered until tender to bite, 4 to 6 minutes.
4. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.
5. Drain and pat dry.
6. Put the pancetta in a 12 inch non-stick skillet and cook over medium low heat until crisp and browned, 10 - 12 minutes.
7. Transfer to a paper towel lined plate and coarsely crumble.
8. Remove the pan from the heat and let it cool slightly.
9. Add 2 tbsp of olive oil to the pan and return it to medium high heat.
10. Add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.
11. Add the sage and cook, stirring, until fragrant, about 30 seconds.
12. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil.
13. Stir to combine.
14. Return the pan to medium heat, add the green beans and toss to combine and heat through, 2-3 minutes.
15. Transfer to a warm serving platter and garnish with the pancetta.

green beans, pancetta, extra virgin olive oil, cremini mushrooms, shallots, salt, sage leaf, sherry wine vinegar, mustard

Taken from www.food.com/recipe/green-beans-with-mushrooms-shallots-and-pancetta-389960 (may not work)