A Simple Celebration of Fall: Baby Green Beans and Fresh Wild Mushrooms

Mountains of vibrant, baby green beans, glistening with tiny sparkles of dew (probably from the sprinkler system) greeted me at my favorite super market. Without doubt, they were dinner, but how do we guild the lily today?

And, there they were: Chanterelles with their suggestion of apricots; simple earthy cepes; and beautiful white button mushrooms.

A quick trip to the meat department produced a few slices of bacon redolent of apple wood smoke, and dinner was at hand.

This is the dish:

Baby Greens With Mushrooms and Bacon

A true celebration of fall and its fruits, this is a side dish or the highlight of your meal where everything depends on the ingredients.

To make 8 servings

Ingredients:

• 4 slices, thick-sliced bacon, chopped into 1-inch cubes.
• 1 ½ pounds fresh green beans, trimmed (If the beans are tiny, I leave them whole. If larger or frozen, cut them into about 1 ½-inch lengths.)
• 1 pound assorted fresh wild mushrooms (chanterelle, oyster, crimini, or steamed shitake), sliced (If wild mushrooms are not available, use baby bella, white buttons, or whatever mushrooms are packaged in your store. The flavor might not be exactly the same, but the dish is still delicious.)
• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 4 Tbsp (1/2 stick) butter, divided
• ½ cup minced shallots

Method:

1. Combine dried porcini mushrooms and 1 cup boiling water in small bowl, let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
2. Melt 2 tablespoons butter in large, heavy skillet; add chopped bacon and sauté until bacon is browned and crisp. Strain bacon and reserve. Return drippings to skillet.
3. Add shallots and sauté until slightly softened, about 2 minutes.
4. Add fresh mushrooms and porcini and sauté until juices form, about 10 minutes.
5. Add porcini soaking liquid, leaving any sediment behind.
6. Stir until mushrooms are tender and juices evaporate, about 2 minutes.
7. Season mushrooms to taste with salt and pepper. Transfer mushrooms to a bowl.
8. Cook green beans in large pot of boiling, salted water until crisp-tender, about 5 minutes. Drain.
9. Cool green beans under cold water, drain well.
10. Melt remaining butter in large nonstick skillet over medium heat.
11. Add green beans and mushrooms. Cook until vegetables are heated through, stirring often, about 7 minutes.
12. Season generously with salt and pepper. Transfer to a bowl, Sprinkle reserved bacon over top and serve.
13. Fettuccine, simply dressed with salt and pepper, olive oil, and a grand grating of Parmigiano-Reggiano completes the meal.