Green Beans, Mushrooms, and Prosciutto

grn bns mushrooms prosciuttoIngredients:

1 t olive oil
2 oz prosciutto, cut in to strips
2 T olive oil
1/4 of a sweet onion, sliced
8 oz mushrooms, thickly sliced
1/8 t Kosher salt
12 oz fresh green beans, ends trimmed, leave whole or snap in half
1/8 t ground black pepper

Spoon Mage™ Note:

The Spouse of Spoon Mage™ says that this should be the official national green bean recipe. I guess that means he likes it.

Chiffonade is the best technique to slice the prosciutto. It works and you get to pretend you are a fancy chef because you know what the word means.

Directions:

Heat a large skillet over medium-high heat. When the pan is very hot, add 1 teaspoon olive oil. Wait 30 seconds and then add the prosciutto. Cook about 3-4 minutes or until it crisps a bit. As you stir, you will notice the prosciutto getting firm. After it is no longer limp, remove it to a bowl.

Add 1 tablespoon olive oil, onion, and mushrooms to the hot skillet. Sprinkle with salt.

Sauté over medium-high heat, stirring frequently for about 5 minutes or until the onions and mushrooms brown a bit.

Add the green beans, sprinkle with the ground black pepper, and sauté for another 5 minutes.

Add 1/4 cup of water or white wine, cover with a lid, and steam for 10 minutes.

Many people love beans that are fork-tender but still have a slightly crisp bite. If so, and depending upon the size and freshness of your beans, they may be ready right now.

If you like soft green beans instead of crisp tender, add a little more water and steam them until they are just right for you, probably another 15 minutes or so – it is your dinner, make it your way.

Pour the beans into a large serving dish. Top with the prosciutto and toss to combine. Taste and add more ground black pepper or salt to suit you.

Serve immediately.

3 thoughts on “Green Beans, Mushrooms, and Prosciutto

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