Sauce: Warm Bacon-Mushroom Vinaigrette

Toss with spinach, escarole, kale, or spoon over pork chops.
Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from bonappetit.com

Ingredients

  • 4

    ounces bacon (about 4 slices)

  • 2

    cups sliced mushrooms

  • 3

    tablespoons Sherry vinegar

  • 2

    tablespoons vegetable oil

  • Kosher salt and freshly ground black pepper

  • 2

    tablespoons chopped flat-leaf parsley

Directions

Cut bacon into 1/2”-wide strips. Cook bacon with 3 Tbsp. water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with kosher salt and freshly ground black pepper. Stir in parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

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