So here is the second of the sides our friends brought over for a dinner on the 4th.
This was a delicious combination. Especially with the crisp green beans. There is nothing worse than mushy vegetables. Add the bacon and mushrooms and you have a hit.
1 pound apple-wood-smoked bacon
2 teaspoons oil
8 ounces sliced mushrooms
12 ounce trimmed haricot verts (French green beans)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley
1 clove minced garlic
Preheat oven to 425 Fahrenheit with a small roasting pan in the oven.
Meanwhile cook bacon over medium heat until crisp, crumble and reserve drippings.
Use bacon drippings and oil to coat the inside of the preheated roasting pan, add mushrooms and bake at 425 for 8 minutes.
Add haricots verts and sprinkle with salt and pepper, toss to coat, bake for another 8 minutes, or until beans are lightly browned and tender-crisp.
Add bacon, parsley and minced garlic, toss to blend mixture.