3386. GRILLED PORTOBELLO MUSHROOMS with SMOKED BACON and COTSWOLD BRIE

serves two


4 portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
cotswold brie
4 thick slices from a rustic loaf
1 tablespoon chopped parsley
extra virgin olive oil for drizzling

Season the mushrooms with a little salt and pepper, and then arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the brie and arrange on top. Put back under the grill until the cheese is melted and golden. Toast the bread and serve the mushrooms on top. Sprinkle with chopped parsley and drizzle with a little extra virgin olive oil.


bacon recipe source: Simon Weaver Cotswold Organic Dairy, Kirkham Farm, Upper Slaughter, Gloucestershire GL54 2JS, UK; Pong, August 15, 2014

2571. PORTOBELLO, FRIED EGG, BACON, SPINACH and TOMATO SANDWICH

makes one breadless sandwich


2 portobello mushroom caps, cleaned with the stem removed
1 egg
handful of fresh spinach
2 pieces of bacon
8 cherry tomatoes
salt and pepper

Preheat your oven to 400 degrees. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper. Place on a piece of tin foil or small baking sheet and bake for about 6 minutes or until soft. While the mushrooms are cooking, get a large saute pan warm over medium heat. Spray it with cooking spray. Add the spinach and tomatoes in one corner of the pan. Then add the bacon so it can crisp up, and then the egg. Let everything cook, flipping the egg and bacon after about 3 minutes. Assemble your sandwich.


bacon recipe courtesy of: Kristen, The Slender Kitchen, July 1, 2011

2183. GRILLED PORTOBELLO MUSHROOMS stuffed with BACON and CARAMELIZED ONION PUREE, MASHED POTATOES, FONTINA CHEESE and SLICED ITALIAN PROSCUITTO

makes four servings


For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions

For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
Salt
White pepper

For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
Olive oil
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced

Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.

Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.


bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com

1908. BROCCOLI BACON PORTOBELLO STUFFERS

yields four portions


3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese

In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.

In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.

Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.

Remove skillet from heat; turn mushrooms.

Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.

Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.


bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210

1754. HONEY MUSTARD CHICKEN with BACON and MUSHROOMS

4-6 thin cut chicken breasts
8 oz package of baby portobello mushrooms, sliced
2 cloves of garlic diced
1/2 cup of grated cheddar cheese
3 tablespoons of honey mustard (2 tablespoons of Dijon mustard with 1 tablespoon of honey, whisked well to combine)
6 slices of bacon, cooked and crumbled into smaller pieces
1 tomato, diced
1 tablespoon of oil
salt and pepper

Sprinkle both sides of your chicken with salt and pepper. Brown your chicken in a non stick pan with one tablespoon of oil. Brown until cooked through, put in a oven safe dish in the oven heated to 250. In that same pan add mushrooms and saute for 2-3 minutes, then add garlic and continue to saute until tender. Remove chicken from oven and start by drizzling some honey mustard on each piece, to your taste. Add your cheese, mushrooms and bacon. Top with diced tomato. Broil for 1-2 minutes until cheese begins to melt and serve.


bacon recipe courtesy of: Jessy, Everday Gourmet, Florida, August 5, 2008

1311. UKRAINIAN MILLET with BACON and MUSHROOMS

1 cup millet, soaked and cooked as above
1/4 lb non-cured bacon, chopped
1 small onion, chopped
1/4 to 1/2 pound fresh mushrooms, chopped
(portobellos or shiitakes are nice)

Put bacon in a skillet and saute gently until done but not crispy. Add a little butter or olive oil if bacon is very lean. Then saute the onion and mushrooms for a few minutes. Stir in the cooked millet. Serve.


courtesy of: Lynnet Bannion, LoveLandLocal, Loveland, Colorado

1186. PORTOBELLO MUSHROOM and BACON ALFREDO

1 lb portobello mushrooms
1-2 lbs bacon, cooked and cut into pieces
2 roma tomatoes, diced
1 medium package of multi colored spiral pasta, cooked
1/2 cup of parmesan cheese
1 can of sun-dried tomato alfredo sauce
2 teaspoons butter

Saute mushrooms in butter until they darken. Take off heat and set aside. Mix cooked pasta with sauce in a bowl until completely covered. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.


courtesy of: Emily Jeffcoat, Lubbock, Texas / WRCB Channel 3, 900 Whitehall Road, Chattanooga, Tennessee 37405, (423) 267-5412

1128. WILD MUSHROOM FETTUCINE with PARMESAN ROSEMARY and BACON

4 strips of bacon
5 sprigs fresh rosemary
6 oz grated Parmesan cheese
1 quart heavy whipping cream
2 cups assorted mushrooms like portobello, shiitake, crimini, oyster, washed and sliced
3 oz butter
1 oz fresh chopped garlic
2 lb cooked fettuccine noodles

Cut the bacon into thin strips and add to a large pot with about 2 tablespoons water. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. Add the cream and simmer for about 5-6 minutes on high heat to reduce until thickened. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon strips.


courtesy of: Chef 2 Chef: Culinary Portal

655. TORTELLINI with PORCINI, BACON, OLIVES, and MARJORAM

serves 4


1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing

Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.

Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.

While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.


courtesy of: Kyle Phillips, Italian Cuisine, About.com