Posts Tagged ‘bacon’

The Mushroom Monster

Yield: 4 blended burgers


2 cups ground beef
2 cups cooked mushroom gills about 12 large mushrooms scraped
8 slices of bacon baked till done 15 min 375′ flip at half
4 slices fontina cheese
4 large buns 1 toasted if preferred
4 slices of tomato
4 red onion slices
4 lettuce leaves
1 smear of mayo
1 dollop of ketchup to taste


1 1/2 tbs dried thyme
1 teaspoon Worcester powder
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon mustard powder
This will season 3 batches of burgers


Take the mushroom Gills only – save the bodies for another dish. Dice the gills and cook in a dry pan (non-stick skillet) at medium heat until all moisture is removed. The time depends on the freshness of the mushrooms. Should be 10- 15 minutes. They should be very dry.

Cool the mushrooms.

Combine with the meat.

Form 4 1/2 pound patties these will be large burgers. Match to your bun size – a bit bigger for shrinkage and about 1/2 inch thick. Season the patties generously with the spice blend.
Cook the burgers in a skillet at medium heat till they are done (170 degrees). Cook medium – add a bit of butter if needed.

Place the cheese on the burgers and give a minute to melt.

Arrange the burgers on the buns, add the back, lettuce tomato onion and ketchup and mayo if desired.

Top the bun and enjoy.

Mushroom Bacon Butter Burgers

The mushrooms are pulsed to a perfect consistency and then are blended in with our ground beef. Add a few slices of bacon and the cheese of your choice and you’re all set to serve up a this divine burger worthy of any of your summer grill fests.

Yield 6
Prep Time: 10 minutes
Cook Time: 10 minutes


1.75 pounds ground beef
4 ounces fresh mushrooms – pulsed
kosher salt/black pepper
2 tablespoons unsalted butter – cut into 6 equal portions
6 slices cooked bacon
6 slices cheese
6 hamburger buns


Into a large mixing bowl add: ground beef, mushrooms. Season with salt and pepper. Mix to combine.

Freeform 6 equal sized hamburger patties. Press 1 cube of cut butter into the middle of each patty. Set aside.

Preheat a grill pan over medium -high heat. Place patties onto grill pan (working in batches if necessary). Grill until at desired doneness. Flipping half way through.

Top patties with cheese during last minute of cooking and cover with pan with lid so that cheese melts. Prior to serving top with a slice of bacon.

Savory Loaded Sweet Potato

This dinner is full of healthy carbs from the sweet potato, protein and omega-3s from the egg, iron from the spinach, and vitamin D, potassium and the anti-oxidant selenium thanks to in the nutrient-rich mushroom. A healthy dinner and a happy belly.


4 sweet potatoes
½ cup thinly sliced white Onion
3 slices thick cut bacon, diced
8 ounces sliced crimini mushrooms
2-3 cups baby spinach
4 eggs
Salt and Pepper to taste


Preheat your oven to 400 degrees.

Pierce each sweet potato several times with a fork. Place the potatoes on a foil-lined baking sheet. Bake until tender (roughly 45 minutes). Remove from the oven.

While the potatoes are baking, you can prep and slice the remaining vegetables.

During the final 20 minutes of the potatoes’ baking time, place the diced bacon into a 12-inch frying or saute pan and heat it over medium-high heat. Once the bacon begins to render its fat, add the sliced onion and stir to make sure it is coated with the rendered bacon. Cook until the onions are softened and beginning to turn golden.

Lower the heat to medium and add the sliced mushrooms, tossing with the bacon and onion slices. Let the mushrooms cook 5-7 minutes, until they have softened and their water has released and evaporated.

Add the raw baby spinach and then cover with a lid to speed up the cooking time. Once the spinach has begun to wilt, remove the lid and toss all of the vegetables and aromatics together. Season with salt and pepper to taste. Turn off the heat.

After the potatoes have cooked and you have removed them from the oven, plate each one and cut a slit into it.
Using a slotted spoon, top each potato with the mushroom mixture.

Heat an egg pan or non-stick skillet over medium heat. Prepare it with a dab of butter or a spray of non-stick spray.
Crack an egg into the pan, season it with salt and pepper, and let it cook 3-5 minutes (until the whites have set). Gently flip the egg with a spatula and let the other side cook 5-10 seconds.

Remove the egg from the pan and place it on top of the loaded baked potato. (repeat for each potato)

Serve immediately.

Tuscan Garden Breakfast Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings


Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs


Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

Shiitake Mushroom Ice Cream with Chocolate-Covered Bacon Bits


1 lb. bacon
2 cups whole milk
2 cups heavy cream
¼ tsp. vanilla extract
1 lb. shiitake mushrooms, finely chopped
½ cup sugar
3 egg yolks
3 cups dark chocolate, melted


Pan fry or bake ½ the bacon off until crispy and set aside on paper towels to cool and drain excess grease. In a medium size sauce pan add the milk, cream, vanilla extract, remaining ½ of the bacon, and ¾ of the mushrooms. Bring milk mixture to a boil, then reduce to a simmer. Simmer for 10 minutes stirring often with a high temp spatula.

While that is simmering, in a mixing bowl whisk the egg yolks and sugar together until the yolks take on an opaque pale yellow color. Then strain the milk mixture through a china cap and return to the sauce pan. Discard the strained bacon and mushrooms. Then gradually ladle the milk a little at a time into the yolks, while whisking continually. Once the milk and yolks are combined, return to the sauce pot and bring to a simmer, stirring with the spatula every 30 seconds or so. Simmer the ice cream base for 10 minutes or until the base is thick enough to coat the back of a spoon.

After the base has simmered, strain through a china cap and pour into a shallow pan and place in the refrigerator to cool — the closer to 32 degrees the better. Once cooled, place the base in an ice cream machine and turn on. While the ice cream is being made, take the cooked bacon and dip it into the melted dark chocolate and coat it completely. Place on a greased cookie rack to cool and harden. If desired, you can crumble one or two pieces to put on top of plated ice cream scoops as a garnish.After the bacon has been coated ,put the remaining chopped mushrooms in a mixing bowl and spoon enough chocolate on them to coat and be able to form into a ball with a spoon in the bowl. Spoon the chocolate mushroom ball onto a piece of greased sheet pan and spread out until its about a ¼-inch in thickness; allow to cool and harden.

As the ice cream is just about done, take the chocolate covered bacon and mushrooms and crumble into the ice cream machine. Stop the machine as everything mixes just enough to combine. Spoon out the ice cream into a container that has an air tight lid and place in the freezer to set.

To serve, scoop out desired amount into a serving bowl and garnish with crumbled bacon and or whipped cream.

Mushroom Risotto with Bacon and Peas

Robyn from Add a Pinch understands that the key to getting the family around the table is through delicious meals, and her Mushroom Risotto with Bacon and Peas never fails.

Serves: 6 to 8


1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving


1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.

Bacon-Wrapped Rosemary Mushrooms

Salty bacon, earthy herbs and mushrooms. Delicious!

Yield: makes 12 appetizers

Serving: 1 wrapped mushroom


12 mini portabella or button mushrooms
A handful of rosemary sprigs
¼ cup apple cider vinegar
½ teaspoon kosher salt
3 tablespoons olive oil
6 strips of thin bacon, sliced in half


1. Clean the mushrooms and cut the stems. Using a mortar and pestle, mash a tablespoon of rosemary sprigs and add to a medium-sized bowl. Reserve the remaining rosemary. Mix in the apple cider vinegar and the salt. Slowly whisk in the oil to create an immersion. Add the mushrooms and marinate for at least 20 minutes.
2. Preheat the oven to 400º F. Drain the mushrooms. Wrap a ½ slice of bacon around each mushroom along with a small piece of rosemary, securing with a toothpick, if necessary, or placing on a baking sheet, seam side down. Repeat until all mushrooms are covered
3. Bake for 15-18 minutes or until bacon is crisp. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts:

Calories: 120; Total Fat: 10g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 210mg; Protein: 3g; Total Carbohydrate: 4g; Dietary Fiber: 1g

Fried Eggs, Mushroom and Kale Skillet

Jessica Fisher from Life as MOM cherishes breakfast time with her loved ones, especially when mushrooms are on the plate.

Yield: 1 serving


1/4 cup sliced onion
1/4 cup sliced mushrooms
2 slices bacon, chopped
2 handfuls sliced kale
2 eggs
kosher salt and freshly ground black pepper


1. In a medium skillet, cook the onion, mushrooms, and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn clear and start to brown, and the mushrooms will lose their water and start to brown.
2. Stir in the sliced kale and cover. Sauté for a minute or two.
3. Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for five to ten minutes on low, depending on how you like your eggs.

Lemon-Glazed Roasted Brussels Sprouts with Mushroom Medley

During the holidays, a spectacular side dish can easily steal the show from the main event. The girls from We Are Not Martha combined brussels sprouts, bacon and mushrooms in a recipe that is sure to be the star of your table.

Serves: 4


4 Cups brussels sprouts, halved
1 Tablespoon shallot, chopped
2 Tablespoons butter, melted
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
Dash of cayenne pepper
3 strips of bacon, roughly chopped
1 cup assorted mushrooms (I used shiitake, oyster, and baby bella), roughly chopped


  1. Preheat oven to 425 degrees.
  2. Begin by lightly coating the bottom of a roasting pan with olive oil. Once the sprouts are cleaned and halved, place them in the roasting pan. Add the chopped mushrooms, bacon, and shallots into the roasting pan.
  3. In a ramekin or small bowl, melt the butter in the microwave. Lightly whisk the cayenne pepper, lemon juice, and lemon zest into the melted butter and pour the butter mixture into the roasting pan. Lightly toss the sprouts to make sure they’re coated nicely with the butter.

Roast for 45 minutes or until the sprouts are golden brown and crispy.

Bacon Blue Cheese Stuffed Mushrooms

These bite-sized appetizers are everything a stuffed mushroom should be: savory, tangy, meaty, and a tad crunchy.

Yields : 24 Servings

Serving Size: 1 stuffed mushroom


24 medium to large mushrooms-cleaned and stems removed
8 ounces of cream cheese, softened
4 ounces of good blue cheese
2 teaspoons horseradish
2 teaspoons milk
1 garlic clove, minced or 1 teaspoon garlic powder
8 ounces of good bacon, cooked and minced
1/2 cup bread crumbs


Preheat oven to 350˚. Line a baking tray with parchment paper and lay out your mushrooms stem side up. In a medium mixing bowl stir together the cream cheese, blue cheese, horseradish and milk. Add the garlic and bacon, mixing well.

Divide the cream cheese mixture evenly between the mushrooms, then sprinkle the bread crumbs evenly over the mushrooms. Bake mushrooms in a 350˚ oven for 18-20 minutes or until tops are browned, and let them rest 5 minutes before eating.

Nutrition Facts

Calories: 100; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 180mg; Protein: 9g; Carbohydrate: 2g; Dietary Fiber: 0g

Bacon-Wrapped Shiitake Mushrooms

This is one of my go-to recipes for hors d’oeuvres.  Not only is it a piece of cake to make, it always seems to please everyone.  The earthiness of the mushroom pairs so well with the saltiness of the bacon.

They can easily be assembled an hour or two ahead of time and refrigerated, making prep a breeze.

Yield: 24 as hors d’oeuvres


12 slices bacon, halved lengthwise
8 oz shiitake mushrooms, stems removed and sliced into ¼-inch thick slices
3 scallions, quartered lengthwise and cut into 3-inch pieces
Freshly ground black pepper


Preheat oven to 425 degrees.  Line a large, rimmed baking sheet with parchment paper.  Roll the mushrooms and green onions, topped with pepper, in the bacon slices.  Place rolled up bacon slices a few inches apart on the baking sheet.

Roast the bundles for 18 minutes, or until bacon is browned and crisp.  Drain the bundles on paper towels, remove toothpicks if used and serve.

Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Yield: 4


1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 ounces sliced smoked ham or Canadian bacon, cut in 16 (1-inch wide) strips
16 fresh basil or small spinach leaves
1 pound white button mushrooms
1 medium-sized red or green bell pepper, cut in 1-inch squares


Preheat outdoor grill or broiler. In a small bowl combine oil, vinegar, salt and black pepper; set aside.

On four 8-inch or eight 4-inch skewers alternately thread ham, basil, mushrooms and bell pepper, folding ham and basil to fit on skewers. Brush generously on all sides with oil and vinegar mixture. Grill or broil 4 to 5 inches from heat source until mushrooms are golden, turning occasionally, 6 to 7 minutes.

Place skewers on a serving platter, brush with any remaining oil-vinegar mixture. Serve over steamed rice sprinkled with chopped parsley, if desired.