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!
Balsamic Green Beans & Mushrooms with Bacon
1 lb cream cheese, softened
1/2 cup packed light brown sugar, plus 1 tablespoon
1 tsp vanilla bean paste
2 large eggs, lightly beaten
3/4 cup graham cracker crumbs
2 tbsp unsalted butter, melted
1/4 cup bottled caramel sauce (such as Ghirardelli)
1/4 cup cup chopped toasted pecans
- 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.