1-2 tablespoons unsalted butter
1/2 medium onion, finely chopped
1 pound white and wild mushrooms, sliced
1/4 cup chicken stock
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 1/2 teaspoons unsulfured dark molasses
1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper flakes
1/8 teaspoon ginger
salt, to taste
3/4 pound sweet potato, peeled and cut into bite-sized pieces
1 dozen pearl onion, blanched and peeled
In a large skillet, fry the bacon over medium heat until it is browned and crisp. Remove and drain the bacon, set aside. Melt butter in the drippings. Add the onion and the mushrooms, and sauté them over medium heat until they are softened, 2-3 minutes.
Add to the skillet the stock, vinegar, brown sugar, molasses, Worcestershire sauce, pepper, thyme, pepper flakes, ginger, and a touch of salt, and mix well. Stir in the sweet potatoes, and simmer over medium heat 2-3 minutes. Add the pearl onions, cover the pan, and continue to cook another 7-10 minutes, until both the potatoes and onions are tender. The dish can be made ahead and covered to this point 1 hour in advance of your meal.
Uncover the pan, and cook another couple of minutes, stirring continually, until the sauce reduces to a glaze. Sprinkle in the reserved bacon, and stir to mix them in. Taste, add a little more salt if you like, and serve.
bacon recipe source: The Fresh Market, 628 Green Valley Road, Suite 500, Greensboro, NC 27408
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