Mushrooms with Bacon
Ingredients
Directions
Fry the bacon in the usual way until nearly done.
Add the mushrooms just before the bacon is fully cooked and fry them slowly.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- English bacon
- Renders fat that fries the mushrooms and adds salty, savory flavor.
- Mushrooms
- Soften as they cook, releasing moisture and absorbing the bacon fat for savory flavor.
The step that matters
Adding the mushrooms before the bacon is fully cooked. Mushrooms release a lot of water when heated. Adding them while the bacon is nearly done lets their liquid evaporate gently in the rendered fat, so they brown slowly rather than steaming in a pool of liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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