Warm Bacon-Mushroom Vinaigrette
"This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine."
photo by duonyte
- Ready In:
- 24mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 4 ounces bacon (about 4 slices)
- 3 tablespoons water
- 2 cups mushrooms, sliced
- 3 tablespoons sherry wine vinegar
- 1⁄4 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons flat leaf parsley, chopped
- kosher salt
- black pepper, freshly ground
directions
- Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
- Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
- Enjoy!
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Reviews
-
I went to the grocery to buy bacon and came home without it. But I had a link of Italian sausage in the fridge and used that - all pork is good. I used red wine vinegar instead of sherry vinegar, and sprinkled fresh oregano instead of parsley on top. In keeping with the Italian theme, I served this over polenta. This made a lovely supper for me this evening. I look forward to making it with bacon. I have a little bit left in the skillet, and that will make a lovely filling for an omelet tomorrow morning. -
Yum! I added a few extra mushrooms, as I needed to use them up. I also chose to serve this over the optional pork chop suggestion. Made for Photo Tag game. :)
RECIPE SUBMITTED BY
breezermom
United States
