BACON-MUSHROOM MELT
Just when you thought nothing could be better than grilled cheese with bacon-along comes this sandwich made with buttery, sautéed mushrooms.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Melt 1 tsp. butter in large skillet on medium-high heat. Add mushrooms; cook and stir 5 to 6 min. or until tender. Remove from skillet.
- Fill bread slices with mushrooms and remaining ingredients to make 2 sandwiches. Spread outsides of sandwiches with remaining butter.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
WENDY'S COPYCAT BACON PORTABELLA MUSHROOM MELT
A fantastic burger with sauteed portabella mushrooms with a melty cheese sauce together with perfectly crispy applewood smoked bacon on a 7 oz. patty all nestled into a brioche bun.
Provided by Tara Noland
Categories Entree
Time 32m
Number Of Ingredients 14
Steps:
- Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside.
- Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm.
- Heat the BBQ to 425F using a flat top or cast iron pan. Cook the burgers for 4-6 min per side or until internal temperature is 160-165F.
- Butter the brioche buns and toast on the flat top or grill.
- To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.
MUSHROOM BACON
Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield Eight 1/4-cup servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
- Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
- In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
- Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
- After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.
BACON, MUSHROOM, AND CHEESE OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
BACON & MUSHROOM OMELETS
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
BACON-MUSHROOM-SWISS BURGER
Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication, and toasting the buns gives an extra layer of texture. Sweet potato fries or chips go great with this burger.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
- Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
- Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
- Add mushroom slices and soy sauce to the pan.
- Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
- Preheat grill for medium heat and lightly oil the grate.
- To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- During last 2 minutes of cooking, top with cheese and cover to melt cheese.
- Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
- When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
- To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.
Nutrition Facts : Calories 952.1 calories, Carbohydrate 39.5 g, Cholesterol 195.5 mg, Fat 61.3 g, Fiber 1.9 g, Protein 62.7 g, SaturatedFat 24.6 g, Sodium 1063.9 mg, Sugar 2.1 g
CREAMY GARLIC-MUSHROOM SAUCE WITH BACON
Perfect for a weeknight dinner that has to be done now. Delicious over chicken, pork, steak, pasta, rice, or egg noodles.
Provided by lutzflcat
Categories Gravy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
- Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
- Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
- Adjust seasoning and serve immediately garnished with chopped parsley.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.3 g, Cholesterol 61.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 11.2 g, Sodium 392.5 mg, Sugar 2.6 g
MUSHROOM CRAB MELTS
I received this recipe from my grandmother. The rich open-faced treats are a favorite main dish alongside a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator. -Jean Bevilacqua, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. Saute mushrooms and onion in drippings until tender. , In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon., Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. , Bake until lightly browned, 10-15 minutes.
Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 710mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BACON AND MUSHROOM STIR-FRY
Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
- Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
- Pour over vegetables and bacon; cook and stir only until sauce thickens.
- Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.
Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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