{soups-salads-and-salad-dressings} WARM BACON-MUSHROOM VINAIGRETTE

 

WARM BACON-MUSHROOM VINAIGRETTE

 

YIELD

Makes about 1 cup

INGREDIENTS

1. • 4 ounces bacon (about 4 slices)
   • 2 cups sliced mushrooms
   • 3 tablespoons Sherry vinegar
   • 2 tablespoons vegetable oil
   • kosher salt
   • freshly ground black pepper
   • 2 tablespoons chopped flat-leaf parsley

PREPARATION

1. 1. Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

Source: Epicurious

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Rhonda in MO

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Posted by: Rhonda Gray <rhondagray816@yahoo.com>

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