Sabrina needed a nice topper, a condiment if you will. When she made these mushrooms, I knew INSTANTLY that they were addicting and unique! It's the right combination of savory, sweet, salty and spicy that elevates this to a whole new level. Let's face it, bacon is a winner on it's own, and if you're already a fan of mushrooms... than THIS is for you!
- ½ lb Applewood smoked bacon, cut into lardons (thin strips)
- ¼ large onion, small diced
- 5 cloves garlic, smashed and minced
- ¾ lb porcini mushrooms, small to medium size, cut into sixths
- 1 tsp ground cumin
- 1 tsp aleppo, (or ½ tsp red chile flakes)
- 3 Tbls balsamic vinegar (I have also used red wine vinegar)
- 1 Tbls EV olive oil (If needed)
- 2 tsp honey
- Salt and Pepper
- ¼ chopped fresh parsley (or other herbs)
In a large skillet, over medium heat, cook bacon, stirring occasionally until rendered and crisp, about 5 min. Drain bacon on paper towel, reserving all the bacon fat in the pan.
Place skillet back on heat, and saute the mushrooms, stirring occasionally until well browned and tender, about 7 - 8 min. Place cooked mushrooms in a bowl, and reserve. Add in the onions and garlic to the pan (Use a little olive oil if necessary), and cook until translucent. Once cooked, place mushrooms back into the pan with the onions. Add aleppo and cumin, and stir well. Cook for about a min., then deglaze the pan with the balsamic vinegar, stirring well. Add honey, crispy bacon and some salt and pepper, stir well and give them a taste.
Remember, the bacon adds a lot of salt, so reserve that for last. Everything should taste well balanced, so add a little more honey or additional seasoning if necessary. Take off the heat, and stir in herbs. Serve at room temperature on just about anything!