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Balsamic Green Beans & Mushrooms with Bacon

As seen in the pages of Sweet July Magazine. Get the Fall/Winter 2021 Issue here!

A classic side dish gets taken up a notch.

Crunchy green beans are elevated with additions of mushrooms, bacon, and a tasty balsamic dressing. This cozy dish is what holiday menu dreams are made of!

Recipe:

Balsamic Green Beans & Mushrooms with Bacon

Start to finish: 30 minutes
Serves 8 people

Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 thick-cut bacon slices, chopped
  • 2 tbsp balsamic vinegar
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp crushed red pepper
  • 3 (2-ounce) portobello mushroom caps, cleaned and cut into 8 wedges (or 1 [8-ounce] package cremini mushrooms, halved)
  • 1/4 cup finely chopped (about 1 medium) shallot
  • 2 tsp minced garlic (about 2 cloves)
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Bring a large pot of salted water to a boil over high. Prepare an ice bath. Cook green beans in boiling water until bright green, about 2 minutes. Transfer to ice bath, and let sit until thoroughly chilled, about 2 minutes. Drain and set aside.
  • Heat a large skillet over medium-high, and add bacon; cook until browned and crispy, about 5 minutes.
  • Meanwhile, whisk together vinegar, sugar, and red pepper in a small bowl.
  • Remove bacon from skillet, reserving about 2 tablespoons drippings in skillet. Add mushrooms to hot skillet, and cook, stirring occasionally, until most of the liquid has been released, about 5 minutes. Add shallot and garlic to skillet, and cook until softened, stirring constantly, about 2 minutes. Add blanched green beans, cooked bacon, salt, and black pepper. Cook, tossing often, until heated through, 2 to 3 minutes. Add balsamic mixture, toss to coat, and remove from heat. Serve immediately.

Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 thick-cut bacon slices, chopped
  • 2 tbsp balsamic vinegar
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp crushed red pepper
  • 3 (2-ounce) portobello mushroom caps, cleaned and cut into 8 wedges (or 1 [8-ounce] package cremini mushrooms, halved)
  • 1/4 cup finely chopped (about 1 medium) shallot
  • 2 tsp minced garlic (about 2 cloves)
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Bring a large pot of salted water to a boil over high. Prepare an ice bath. Cook green beans in boiling water until bright green, about 2 minutes. Transfer to ice bath, and let sit until thoroughly chilled, about 2 minutes. Drain and set aside.
  • Heat a large skillet over medium-high, and add bacon; cook until browned and crispy, about 5 minutes.
  • Meanwhile, whisk together vinegar, sugar, and red pepper in a small bowl.
  • Remove bacon from skillet, reserving about 2 tablespoons drippings in skillet. Add mushrooms to hot skillet, and cook, stirring occasionally, until most of the liquid has been released, about 5 minutes. Add shallot and garlic to skillet, and cook until softened, stirring constantly, about 2 minutes. Add blanched green beans, cooked bacon, salt, and black pepper. Cook, tossing often, until heated through, 2 to 3 minutes. Add balsamic mixture, toss to coat, and remove from heat. Serve immediately.
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