This is the kind of recipe that doesn’t require precise measurements. It’s more of a preparation method than a recipe. You can adjust the ingredients to suit your liking. Season it to your tastes and serve it with warm bread and your favorite accompaniments. If you have any leftovers, they make a scrumptious omelet filling with a bit of cheese. I like to use shiitake mushrooms when I have them, but any combination of your favorite mushroom can be used.
Author: Jennifer from 1840 Farm
Ingredients
For the Mushrooms:
1-2slicesof bacondiced
1shallot or ½ small onionsliced thinly or diced
1Tablespoonfresh herbsI like to use rosemary and thyme, minced
Boursin cheese or other spreadable cheese or butter(link to recipe below)
Bread, sliced and warmed or toasted(link to recipe below)
wholegrain mustard
Instructions
Add the diced bacon to a cold skillet and place over medium heat. Allowing the bacon to come up gently to temperature in the skillet will encourage the fat to render out more completely which adds extra flavor to the mushrooms. Allow the bacon to cook and crisp without burning while preparing the other ingredients.
The shallot or onion can be sliced thinly or diced depending on your preference. Remove the woody stems from the rosemary and mince the herbs.
Look over the mushrooms, removing any dirt or muddy spots using a paper towel. Slice the mushrooms into thick slices or divide small mushrooms into quarters. If using shiitake mushrooms, remove the stem as they are too fibrous to eat.
Add the onions, herbs, and mushrooms to the skillet with the bacon and stir gently to combine. Increase the heat slightly to medium-high. Season with a bit of salt and pepper and allow to cook undisturbed. After 2-3 minutes, stir the mixture gently to avoid breaking up the mushrooms. Allow the mushrooms, onions, and herbs to continue cooking until the mushrooms are soft and the onions are translucent.
Depending on the variety of mushrooms, they may release liquid into the pan. Allow that liquid to evaporate before adding a bit of bone broth or stock to the pan. Stir to coat the mixture in the broth. Taste for seasoning, adding salt and pepper as needed.
Serve the warm mushroom mixture with toasted slices of bread. I like to offer the mushrooms and bread with softened butter, Boursin cheese, and wholegrain mustard on the side. Everyone can choose their favorite combination when assembling their toasts. If you have guests at your table who don’t care for mushrooms, they can simply enjoy a delicious slice of warm bread and butter.