Green Beans with Crispy Pancetta, Mushrooms, and Shallots

The onion-topped green bean casserole is a Thanksgiving mainstay. This version, while full of familiar flavors, is a bit more elegant, and dare we say it, a lot more flavorful.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

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  Kosher salt
  
  


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  1-1/2 lb. green beans, trimmed
  
  


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  2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
  
  


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  2 medium-large shallots, halved lengthwise and very thinly sliced
  
  


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  1/4 cup very thinly sliced fresh sage leaves
  
  


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  1 Tbs. sherry vinegar
  
  


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  1/2 tsp. Dijon mustard
  
  

Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.

Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.

Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.