Green Beans/Crispy Pancetta, Mushrooms & Shallots

• kosher salt
• 1 -2 pinch crushed red pepper flakes (it gives it a great zing !)
• 1 12 lbs green beans, trimmed
• 2 12 ounces thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
• 3 tablespoons extra virgin olive oil
• 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced or 6 medium button mushrooms, halved if large, & thinly sliced
• 2 medium-large shallots, halved lengthwise and very thinly sliced
• 14 cup very thinly sliced fresh sage leaf
• 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- or 7-quart pot two-thirds full of well-salted water.
3. Bring the water to a boil and boil the beans uncovered until tender to the 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 nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 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 Tbs.
10. of the olive oil to the pan and return it to medium-high heat.
11. Add the mushrooms, shallots, and 1/4 teaspoons salt, crushed red pepper flakes, if using, and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes.
12. Add the sage and cook, stirring, until fragrant, about 30 seconds.
13. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs.
14. oil.
15. Stir to combine.
16. Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes.
17. Season to taste with salt & crushed red pepper flakes.
18. Transfer to a warm serving platter and garnish with the pancetta.
19. MAKE AHEAD TIPS:.
20. *The beans can be boiled and refrigerated up to 6 hours ahead.
21. **The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator.
22. ***An hour before finishing, remove the beans from the refrigerator to come to room temperature.
23. E N J O Y!

kosher salt, red pepper, green beans, extra virgin olive oil, cremini mushrooms, shallots, very, sherry wine vinegar, mustard

Taken from www.food.com/recipe/green-beans-crispy-pancetta-mushrooms-shallots-395697 (may not work)