Recipe
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Description
In a sophisticated take on the traditional green bean casserole, tender fresh beans are coated with a mushroom-wine sauce that's sure to impress. A classic French-fried onion topper and crispy pancetta add crunch.
Servings and Ingredients
Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. fresh green beans, ends trimmed | ||
| 1 (3-oz.) pkg pancetta | ||
| 2 c. sliced mushrooms | ||
| ½ red bell pepper, seeded and thinly sliced | ||
| 1 c. dry white wine | ||
| ½ c. shallots, chopped | ||
| 2 c. Hy-Vee whipping cream | ||
| ¼ c. Hy-Vee Dijon mustard | ||
| 2 tbsp. fresh basil, chopped | ||
| 2 tbsp. fresh dill, chopped | ||
| 1 (2.8-oz.) can French-fried onions |
Things To Grab
- Large saucepan
- Slotted spoon
- Large bowl
- Ice
- Colander
- Large skillet
- Paper towels
- Large plate
- 3-quart baking dish
Directions
- Preheat oven to 350 degrees.
Cook green beans, covered in lightly salted boiling water for 10 minutes or until tender. Transfer beans with a slotted spoon to a bowl filled with ice water. Cool 1 minute and drain.
Cook pancetta in a large skillet over medium-high heat until crisp. Reserving drippings in skillet, drain pancetta on a paper-towel-lined plate. Cook mushrooms and bell pepper in reserved drippings until softened. Remove from skillet; keep warm.
Add wine and shallots to same skillet. Bring to boiling. Continue boiling for 4 to 5 minutes or until almost all the wine evaporates. Add cream and simmer until slightly reduced. Stir in mustard, basil, and dill. Add mushrooms and bell pepper.
Place beans in a 3-quart baking dish. Spoon mushroom mixture in the center. Crumble pancetta and sprinkle over baking dish mixture. Top sauce with French-fried onions. Bake for 15 minutes or until heated through.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrates: 15g
- Protein: 5g
Daily Values
Recipe Source:
Hy-Vee Monthly Ad November 2018