Pan Seared Portobello Mushrooms With Bacon and Blue Cheese
"I just saw Michael Symon make this on The Chew today and I can't wait to try it!
His helpful tips were:
1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms.
2. Use any type of stock in this recipe: vegetable, chicken, or beef.
3. Try this sauce on steaks or pork chops, too!
If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 5 large portabella mushrooms (cleaned)
- 2 tablespoons butter
- 1⁄2 lb bacon (chopped)
- 1 onion (finely chopped)
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1⁄2 cup milk
- 3⁄4 cup blue cheese
- 1⁄2 cup parsley (chopped)
- olive oil
- salt and pepper
directions
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
- Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
- Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
- Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
- Add the parsley, spoon the gravy on top of the mushrooms and serve.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
