19 Nov – Thanksgiving recipe from my sister, who says,

I made it last year for the first time and we all loved it, esp. ON turkey sandwiches the next day.

Green beans with crispy pancetta, mushrooms, and shallots (adapted from Fine Cooking)

2 lb. green beans, trimmed

6 oz. thinly sliced pancetta

olive oil

10 oz. crimini mushrooms, trimmed and very thinly sliced

1 medium-large shallot, thinly sliced

1 Tbsp. sherry or red wine vinegar

1 Tbsp. dijon mustard

Blanch beans. (I like them crisp, so I leave them in boiling water for no more than 2 minutes [actually, 1 minute, 45 seconds], then drain and put them into an ice bath, drain again, and pat dry.)

Cut pancetta into a small dice. Cook over medium-low heat until crisp and browned, about 10-12 minutes. Transfer to a towel-lined plate, leaving the drippings in the pan. Remove the pan from the heat and let it cool slightly.

Add some olive oil to the pain and return it to medium-high heat. Add the mushrooms, shallots, and a pinch of salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Take the pan off the heat and add the vinegar, mustard, and a little more oil, if desired.

Return the pan to medium heat, add the green beans, and toss to combine and heat through, about 2-3 minutes. Transfer to a serving platter and garnish with the pancetta. (Don't add the pancetta until just before serving, or it will lose its crispness.)