A hearty mushroom dish perfect for cold winter nights! The mushrooms are braised in a rich and flavorful sauce of beef stock, smoky bacon and a kiss of garlic. This is a very elegant side dish but it’s easy enough to be thrown together on a regular weeknight – it’s the best of both worlds.
MISE EN PLACE
Slice the mushrooms, garlic and finely dice the shallot. Chop the bacon then set aside into separate piles.
Tools You Will Need
- High Walled Sauté Pan
- Large Spoon or Spatula
- Bowl for dredging
- Plates for setting aside items
Bacon Braised Mushrooms Recipe
- 8 oz. Organic Mushrooms, 2 standard grocery containers, sliced
- 1 Shallot, chopped
- 1 Garlic Clove, sliced
- 1 slice All-Natural Uncured Bacon, chopped
- 2.5 tbs. Kerrygold Butter, unsalted, or other grass-fed butter brand
- 1/4 cup Organic Whole Wheat Flour
- 1 cup Champagne
- After having sliced the mushrooms, garlic and diced the shallot set them aside and then place the flour into the bowl and season it with salt and pepper.
- Quickly rinse the mushrooms and pat dry with towel then quickly toss them into flour and dredge them shaking off any excess flour
- Heat the sauté pan over high heat and add the bacon. Cook 3-4 minutes until the bacon is crispy and remove from the pan and set aside.
- Melt 2 tbs of butter in the saute pan and then immediately add the mushrooms, shallot, and garlic then cook, stirring occasionally, for 5-6 minutes.
- Add beef stock to pan and cook at high for 1 minute then lower temperature to medium/medium-low. Return bacon to the pan and stir to incorporate.
- Cook, stirring occasionally for 8-10 minutes or until sauce has reduced by at least half but not more than 2/3.
- Remove from heat and stir in remaining butter and then serve immediately