2 pounds fresh green beans, trimmed
8 bacon slices
3 cups sliced shitake mushrooms (about 7 ounces)
1/4 cup chopped shallots
1/8-1/4 teaspoon dried crushed red pepper
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Cook beans in boiling salted water 4 minutes, or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside. Cook bacon in a large skillet over medium-low heat until crisp; remove bacon and drain on paper towels, reserving 1-1/2 tablespoons drippings in skillet. Discard remaining drippings. Crumble bacon. Saute mushrooms and shallots in drippings over medium heat for 5 minutes, or until shallots are tender. Add green beans and crushed red pepper; saute 1-2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 teaspoon black pepper and 1/4 teaspoon salt.
Makes 8 servings.