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Today's mushrooms are loaded with flavor. They are cooked on their own tomato juice and in the pan where before we will have cooked some strips of bacon.
Try them, you will discover what is the Garrison perfect for a fried egg or a grilled beef steak. And do not hesitate to peel the tomato before slicing it if you want it to be an even more delicate dish.
In the blog we have many recipes with mushrooms, the mushroom we use most frequently in the kitchen. I leave you the links to some of them in case you want to prepare them: Lentils with mushrooms, Pate with mushrooms and walnuts, and Mushroom quiche with bacon and leek
Mushrooms with tomato and bacon
A very simple and flavorful garnish.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Calories: 200
- Rations: 2
- Cooking time:
- Total time:
Ingredients
- 100 g of bacon
- 7 mushrooms
- 1 Tomate
- Extra virgin olive oil
- Sal Island
- Thyme
Preparation
Cut the bacon into strips and brown it in a frying pan, without adding oil.
Once browned, we reserve it on a plate.
We clean and chop the mushrooms.
We wash and chop the tomato.
We put in that same pan, again without oil, the chopped mushroom and tomato.
We add a little salt and thyme and, after 3 or 4 minutes over medium heat, we put the lid on.
We lower the heat and let it cook for about 10 minutes (from time to time we remove the lid to check that the tomato is releasing its juice.
When the mushrooms are cooked, turn off the heat and let it rest, always with the lid on, for 5 minutes.
Add the bacon, mix and serve immediately with a drizzle of extra virgin olive oil.
More information - Lentils with mushrooms, Pate with mushrooms and walnuts, and Mushroom quiche with bacon and leek