Snowtastrophe 2016 and Green Beans with Mushrooms and Bacon

We are about six hours into Snowtastrophe 2016, and so far so good. The snow is getting deep though. I think tomorrow morning isn’t going to be fun. Not so much because I’ll have to shovel a foot of snow, but because three dogs will be anxiously waiting to get out to pee while I’m doing it. Now that is pressure!

Before I turn in for a good night’s sleep, I thought I’d finally post the green beans with mushrooms and bacon recipe I made for Christmas dinner. Yes, I realize that was a month ago. But it’s been a crazy month (being sick, going out of town, and life). Better late than never though.

Also, on a totally unrelated note, my Cherry Blossom 10M training kicked off Thursday night! I’m pretty excited. You can read all about it on Coach Kim’s blog. I’m really hoping this program gets me re-energized about running. I’ve been a little lack luster the past few months. It will be nice to have a reason to show up. But first, the green beans…

Green Beans With Mushrooms and Bacon

source: (with very slight modifications on my part)

green beans with mushrooms and baconIngredients

  • 1.25 pounds fresh green beans, trimmed
  • 5 bacon slices
  • 3 cups sliced shiitake mushrooms
  • 1 shallot, diced finely
  • 1/4 tsp. dried crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt


  1. Bring about 4 quarts of water to boil in a dutch oven. Reduce heat to medium high and add beans. Cook beans for 4 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process. Drain and set aside.
  2. Cook bacon in a large skillet over medium low heat until crisp. Remove bacon and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon and set aside.
  3. Sauté mushrooms and shallots in hot bacon drippings over medium-high heat 5 minutes or until shallots are tender. Add green beans and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.

You can serve this warm or cool (it was room temperature by the time we ate it, and was delicious).

1 thought on “Snowtastrophe 2016 and Green Beans with Mushrooms and Bacon

  • Thanks for the shout-out! We will get you re-energized. I need some re-energizing myself. Cherry blossom training will hit the spot for both of us 🙂

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