Description: Mushrooms, nice crispy bacon, tomatoes...

Submitted by: Elennar on 2004-09-28 04:22:05

Serves: 6

Prep Time: 10 minutes prep; 30 minutes cooking

Difficulty: Easy

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1 pound portabella mushrooms (either large caps torn into chunks; pre-sliced; or baby bellas, halved)
1 pound assorted mushrooms (your choice)
1 medium onion, diced
1 pound sliced bacon
12 cherry tomatoes, halved
1/2 cup good red wine (if you wouldn't drink it, don't cook with it)
1 pinch ground nutmeg (place a small amount in the palm of your hand and take a good pinch from that)
2 tablespoons cold butter


In a large skillet, fry the bacon until crisp. Set aside.

Drain a little more than half of the bacon drippings from the pan. To the remaining drippings, add the diced onion. Saute until onion is translucent. Add the portabella and assorted mushrooms; sprinkle the nutmeg over the top and saute until the mushrooms start to darken. Add the wine, lower the heat, and simmer until the liquid is reduced by half. Add the halved tomatoes; continue to simmer until the tomato skins begin to wrinkle. Crumble the bacon and stir into the mixture.
Turn off the heat and stir in the cold butter until it is completely melted, creating a nice buttery sauce.

Serve with sweet italian sausages as a side dish over rice or noodles or spread over slices of a hearty bread.