How to Spiff Up Green Beans for Company
Dressed Up with Pancetta and Enoki Mushrooms will Impress Guests
Nov 25, 2008
A side dish of green beans can seem pretty pedestrian, but it doesn't have to be that way. A few interesting –some will say “gourmet”-- ingredients can ratchet them up a notch or two, and you will be proud to serve them to company.
This dish travels well, too. It can be made up a day or two in advance, reheat and simply add the crispy ingredients just before serving.
Slender enoki mushrooms are not just for miso soup. They add not only a contrast of color to this dish, but their shape is perfect nestled among the bright green beans. Crispy pancetta and optional pecans add textural contrast.
Green Beans with Pancetta, Enoki Mushrooms and Pecans
Ingredients:
- ¼ pound pancetta, thinly sliced
- 1 Tbsp butter or olive oil
- 1 red onion, sliced through the core into slivers
- 2 medium cloves garlic, minced
- 2 pounds green beans, stem end snipped off
- ½ cup chicken stock
- ½ cup dry white wine or vermouth
- sea salt, to taste
- ½ pound enoki mushrooms, (separated if purchased in a clump)
- ¼ pound toasted pecans, coarsely chopped (optional)(See notes)
Method:
- In a large skillet over medium high heat, sauté the pancetta in butter until just crisp. Remove with a slotted spoon to drain on a paper towel. Leave the butter and fat rendered from the pancetta in the pan.
- Add the onion strips to the pan and sweat them until translucent but not brown. Add the garlic briefly. Do not let the garlic brown or it will be bitter.
- Stir in the green beans until they are well coated with the oil. Pour over the chicken stock and wine. Increase the flame so the mixture comes to a boil, then reduce the flame to a simmer and cover the pan.
- Simmer until the beans are crisp tender, 10 to 15 minutes. Remove them with a slotted spoon to a serving plate and keep warm.
- Taste the pan juices and add salt, only if necessary. Increase the flame under and cook until the juices are reduced to a saucy consistency.
- Gently toss the enoki mushrooms and pancetta with the beans. Pour the sauce over and serve, garnished with the pecans if using.
Variations: Haricots verts may be used in place of green beans, but because they are thinner, they will cook more quickly. Bacon, Canadian bacon, or good quality ham may substitute for the pancetta. Enoki mushrooms are very delicate and often are served raw or only very lightly cooked. Other mushroom varieties may be substituted and, if desired you could sauté them and reserve to add along with the pancetta. The wine may be eliminated, and just increase the chicken stock.
Notes: Walnuts, hazelnuts or almonds will work as well as the pecans. Toast pecan halves (or other nuts) by placing in a single layer in a dry skillet over medium heat until they just begin to turn color, 3 to 5 minutes. Remove to a cool bowl to stop cooking before you chop them.
Make Ahead Technique: Follow the recipe through step 5, slightly undercooking the beans. Combine the beans and sauce and store, refrigerated, up to two days. Bring the enoki mushrooms, cooked pancetta and chopped nuts in separate containers. Sandwich bags work well. At your destination, reheat the beans, toss gently with the mushrooms and pancetta. Sprinkle nuts over the top.
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