Pancetta Green Beans with Shitakes and Cranberries
By Blackstone
Ingredients
4 oz diced pancetta
2 cups sliced shitake mushrooms
½ pound fresh green beans, cleaned and trimmed
2-3 cloves fresh garlic, thinly sliced
1/3 cup dried cranberries
2 tablespoons unsalted butter
1 tablespoon lemon juice
Salt and pepper
Olive oil
Directions
Heat your griddle to medium heat and cook the pancetta until crisp (about 5-7 minutes tossing often).
Remove the crisp pancetta from the heat and reserve for later. Add the mushrooms and butter to the pancetta fat with a bit of salt & pepper and toss to evenly coat. Cook for 3-4 minutes.
Add the garlic, cranberries and pancetta and toss to mix evenly. Cook for another 4-5 minutes.
Add a bit of water and the lemon juice. Cook for another 2 minutes to steam the beans.
Serve family style on a platter or in a large bowl.
