Oh my goodness, these are great! Super versatile, too. This recipe makes a very flavorful side dish, but, you can use it for a lot more! Elevate a New York Strip steak or grilled hamburgers from, ” Ho-hum” to, ” How does this taste so good?”. Simply top them with these hearty and meaty, bacon topped mushrooms. Or, for a delicious pasta dish, try them with cooked pasta and simply add a bit of grated Parmesan cheese, plus, a little more sour cream as the “sauce”. My secret is to allow the skillet to go dry. Here’s how…
- 1 T Olive oil
- 4 Strips thick cut smoked bacon, chopped into ½”wide pieces
- 2 pkg. (10 oz. each)Baby Portobello Mushrooms, pre-sliced
- ½ C Knudsen Sour cream, or according to taste
- 2 t Lea & Perrins Bold Steak Sauce
- ½ t Freshly ground black pepper
- 1 T Chives, cut very small (optional)
- In a 12"skillet, warm olive oil on med-high heat on your stove top. Add chopped bacon and cook until crispy and browned, about 10 minutes. With a slotted spoon, remove bacon from skillet to a plate covered with layers of paper towels to drain. Reserve the bacon grease in skillet. Add mushrooms and cook, stirring occasionally, until all the liquid is absorbed, (this is important!) about 8 minutes. Once pan is dry, remove from heat, after cooling for 1 minute, stirring in sour cream, steak sauce, and pepper, to taste. Garnish with bacon and chives. Serve immediately.
- Cook's Note: As an alternative to using bacon fat in which to cook the mushrooms, replace with 1-2 tablespoons of olive oil and ½ cup of white wine. Also, the sour cream can be replaced with Knudsen's Fat-free sour cream, but, make sure pan has cooled sufficiently after cooking mushrooms, that it doesn't get too hot.