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Warm Bacon-Mushroom Vinaigrette

By The Bon Appétit Test Kitchen

3.8

(3)

Image may contain Plant Food Vegetable Produce Radish and Cabbage
Warm Bacon-Mushroom VinaigretteRomulo Yanes

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

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. 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.

TagsSalad DressingSaladBaconCured MeatMeatMushroomVegetableSideDairy FreeNut FreeGluten FreeKetoMake AheadQuickEasy30 Minutes or LessSimmerBon Appétit
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