Sautéed Mushrooms With Bacon Food

SAUTéED MUSHROOMS WITH BACON

Steps:

• Trim the mushrooms and cut smaller if necessary. Peel the shallot.
• Dice the bacon, add to the pan, and cook with the shallots. Remove the bacon, and add the butter, chopped herbs, and mushrooms. Cook over high heat until the liquid released has evaporated.
• Season with salt and pepper, sprinkle with the bacon, and serve.

SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.

SAUTEED MUSHROOMS

Steps:

• Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
• Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.

HOISIN-GLAZED BACON BAO BUNS WITH SAUTEED MUSHROOMS AND PICKLED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the carrots, onions and daikon radish. In a small jar or container with a lid, combine the vinegar, fish sauce, 2 teaspoons of the sambal, the sugar, ginger and half of the garlic. Shake well and rest until the sugar dissolves and the flavors marry, at least 15 minutes. Add the vegetable mixture to the pickling liquid and shake. Marinate at room temperature for 1 hour.
• In a small bowl, combine the hoisin, maple syrup and the remaining 2 tablespoons sambal. Brush the hoisin mixture on both sides of the bacon, then place on a baking rack set in a baking sheet. Bake the bacon for 5 minutes, then brush with the hoisin mixture on both sides. Cook until bacon is sticky and crackly, about 25 minutes.
• Meanwhile, coat a saute pan with some oil. Add the remaining garlic and cook until aromatic. Add the mushrooms and cook until wilted. Then add the soy sauce, toss to coat and remove from the heat.
• Line a bamboo steamer with the cabbage leaves, then add the bao buns and steam until soft and warm, 6 minutes.
• Place a slice of cucumber in each bun. Top each with a slice of bacon, some mushrooms, pickled vegetables, sprouts, peanuts and cilantro to serve.

BACON-WRAPPED FILETS WITH SAUTEED MUSHROOMS

Steps:

• 1. Wash and slice mushrooms. Melt butter in small frying pan over medium heat, saute mushrooms until soft. Reduce heat to low, continue cooking till butter is almost gone, then add wine. Let simmer till you're ready to use them.
• 2. Trim meat, making two round circles. Wrap each circle with 2 overlapping bacon slices and fasten with toothpicks, if necessary. Season each with salt and pepper, both sides.
• 3. Lower broiler rack to 4" below broiler, (unless you like your steaks rare*), cook steaks to your preference, turning once, making sure the bacon is browned. (*if you like your steaks pretty rare, no need to lower the broiler rack, basically you just wanna cook the bacon and sear the tops.)
• 4. When steaks are done, plate and cover with the sauteed mushrooms. ENJOY!!

SAUTéED SPINACH AND MUSHROOMS

Steps:

• Coat skillet with the oil.
• Add mushrooms, onion, bacon and garlic.
• Sauté for about 6 min over medium heat.
• Add spinach and sauté until wilted.
• Salt and pepper to taste.
• Serve and enjoy.

SAUTéED SHRIMP WITH BACON AND MUSHROOMS

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

MUSHROOMS WITH BACON AND ONION IN RED WINE REDUCTION

Steps:

• In a large non-stick skillet, melt ghee over medium-high heat.
• Saute onions and garlic until onion is clear and starting to caramelize.
• Add bacon and cook through.
• Add mushrooms, and saute until the oils in the pan have mostly been absorbed and the mushrooms start to give off moisture.
• Add remaining ingredients and bring to a boil.
• Simmer on medium to high heat until virtually all of the liquid has boiled off.
• Reduce heat to low and saute for another 5 minutes.

MUSHROOM AND BACON SAUCE

Steps:

• Heat the oil in a pan over medium heat, add the onion, garlic, bacon and mushrooms, and cook until the onion is well softened-about 8 minutes.
• Add the sherry, and allow it to reduce a little.
• Add the lemon juice, paste, stock powder, and cream.
• Cook for about 5 minutes more or until reduced to a nice sauce consistency.
• Season to taste with pepper and stir through the herbs.
• Serve over steak or chicken breast.