4 oz. bacon
2 C. sliced mushrooms
3 Tbsp. sherry vinegar
1/4 C. + 3 Tbsp. water
2 Tbsp. vegetable oil
2 Tbsp. flat-leaf parsley
kosher salt and fresh ground black pepper
Cut bacon into 1/2" wide strips. Cook bacon with the 3 Tbsp. water in a medium skillet over medium heat. Stir often, until bacon starts to crisp. Add mushrooms, cook, tossing occasionally until tender, 5-6 minutes. Add vinegar and rest of the water; simmer until reduced by half, about 1 minute. Stir in oil and season with salt and pepper. Stir in parsley. Can be made a day ahead and then rewarm before serving.
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