Posts Tagged ‘bacon’

Portabella Eggs Benedict

Yield: 4 servings

Preparation Time: 10 minutes

Cooking Time: 10 minutes


Hollandaise Sauce
2 large egg yolks
1 tablespoon warm water
1 scant tablespoon fresh lemon juice
1/4 teaspoon coarse salt
5 tablespoons light butter (not margarine)

Eggs Benedict
4 large Portabella mushroom caps
4 slices Canadian bacon
2 tablespoons Canola oil
4 large eggs


For hollandaise sauce: Melt the butter in microwave, about 40 seconds. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, warm water, lemon juice and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.

For eggs benedict: Turn oven to broil. Cook bacon in skillet and set aside. Brush mushrooms on both sides with oil and place gill side down on a large, broiler plate and cook for about 3 minutes. Turn the mushrooms gill side up; add bacon on each mushroom, place back in broiler for 2 minutes or until fully heated and crisp.

To serve, place mushroom on plate gill side up, pat with paper towel to remove moisture. Top with a poached egg and 2 tablespoons of hollandaise. Serve immediately.


Calories: 320; Total Fat: 26g; Saturated Fat: 9g; Cholesterol: 360mg; Sodium: 680mg; Total Carbohydrate: 7g; Dietary Fiber: 2g

Portabella Omelet topped with Portabella “Bacon”

Portabella mushrooms add meatiness and umami flavor to this classic fluffy omelet. The portabella bacon side is a vegetarian breakfast delight.

Yield: 2 servings

Preparation Time: 10 minutes

Cooking Time: 50 minutes


Portabella Omelet
1 medium Portabella mushroom
4 teaspoons olive oil, divided
4 large eggs
1/3 cup green onions, thinly sliced on the diagonal
2 teaspoons water
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/2 cup (about 3/4 ounce) Swiss cheese, grated

Portabella Mushroom “Bacon”

2 Portabella mushrooms, sliced into 1/4 inch strips
1 tablespoon olive oil
1 teaspoon grill seasoning, mesquite


Portabella Omelet
Remove stem from mushroom. Cut mushroom in half and thinly slice. Heat a 10-inch non-stick sauté pan over high heat. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Add the sliced mushrooms and sauté 5 minutes, just until gently browned.

Break the eggs into a mixing bowl and add the green onions, water, salt and pepper. Beat with a fork until combined.

Add remaining 2 teaspoons oil to pan and swirl to evenly distribute. Gently add the egg mixture to the pan and swirl to distribute evenly. Top with the grated cheese, cook 5 minutes until egg is cooked through. Fold one side of omelet over the other half.

Gently remove from pan and onto the serving plate. Top with the Portabella “bacon” and serve.

Portabella Mushroom “Bacon”
Heat oven to 325°. Brush sliced mushrooms with olive oil and spread in a single layer on a baking sheet. Sprinkle seasoning over the mushrooms and place in oven. Bake 50 minutes, or until crisp, turning each slice over every 10 minutes. Remove from oven and spread on cooling rack.


Calories: 440; Total Fat: 34g; Saturated Fat: 10g; Cholesterol: 450mg; Sodium: 580m; Protein: 23g; Total Carbohydrate: 10g; Dietary Fiber: 2g

Warm Broccoli Mushroom Salad

Yield: 6


4 cups broccoli flourettes, fresh or frozen
3 slices of bacon, cut into small pieces
3/4 cup finely chopped onion
2 tablespoons raspberry or balsamic vinegar
8 ounces (about 21/2 cups) white button mushrooms, sliced


In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.

In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.

Roasted Wild Striped Bass with Sweet and Sour Smoked Bacon–Mushroom Broth

Yield: 24 servings


Mushroom Broth
1 cup unsalted butter
1 pound smoked slab bacon, cut into chunks
4 pounds mixed mushrooms and trimmings
16 cloves garlic, crushed
2 ounces fresh peeled ginger, crushed
2 pounds shallots, sliced
1/4 cup cracked coriander seed
1/2 cup honey
1/2 cup soy sauce
1 gallon chicken stock
Salt and pepper
2/3 cup sherry vinegar

24 4 ounce portions wild striped bass
Olive oil
1 1/2 cups unsalted butter
6 pounds mixed maitake, oyster and baby shiitake mushrooms
Pea sprouts, for garnish


To make Mushroom Broth: Melt butter and brown bacon along with garlic, ginger, shallots and mushrooms. Season with salt and pepper. When lightly browned, add coriander, honey, soy sauce and stock. Gently simmer for 1 hour. Strain through a chinois and reserve bacon. Add vinegar, adjust flavor as needed. Dice bacon for later use.

For each serving, to order: Season portion of fish, then sear in olive oil. Roast until cooked through. In a sauté pan, brown 1 tablespoon butter along with 1 tablespoon reserved diced bacon. Add 4 ounces mixed mushrooms and brown. Add 1/2 cup of Mushroom Broth, bring to a simmer, adjust seasoning. Spoon mushrooms and Mushroom Broth into warm bowl. Place roasted fish on top and garnish with pea sprouts.

Mushroom Bacon Pizza



12 ounces bacon
1 1/2 pounds white button mushrooms, sliced
1 cup onions, chopped
1 1/2 tablespoons garlic, minced
2 teaspoons oregano leaves, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large (10 ounces) Italian bread shell
1 cup Mozzarella cheese, shredded
1/2 cup plum tomatoes, sliced


In a large skillet over medium heat cook bacon until crisp, about 5 minutes. Transfer to a paper towel; crumble; set aside.

Pour off all but 4 tablespoons bacon fat. Add mushroom, onions and garlic; cook, stirring occasionally, until most of the liquid evaporates, 7 to 8 minutes. Stir in crumbled bacon, oregano, salt and black pepper. (Yields 3 1/2 cups).

Preheat oven to 450° F. Place bread shell on a pizza pan or baking tray. Sprinkle cheese over shell. Spoon 1 3/4 cups drained mushroom bacon mixture over cheese. Top with tomatoes. Bake until hot and cheese is melted, about 10 minutes.

Additional Uses:

Wilted Greens with Mushroom Bacon Sauté

Serves: 4

Toss 1 3/4 cups hot mushroom bacon mixture with 4 cups mixed salad greens, 1/2 cup sliced tomatoes and a squeeze of lemon juice. Sprinkle with grated Parmesan cheese.

Pasta or Rice with Mushroom Bacon Sauté

Serves: 4

Toss 1 3/4 cups hot mushroom bacon mixture with 2 1/2 cups cooked rice or rotelle pasta. Sprinkle with grated Parmesan cheese.