Sautéed Mushrooms With Bacon And Pearl Onions

Ingredients

4 slices bacon, cut into 1⁄2-inch pieces
1 cup frozen pearl onions
1 teaspoon sugar
1⁄2 cup ruby port
1-1⁄2 pounds white mushrooms, trimmed and halved if small or quartered if large
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Salt and pepper
2 ounces blue cheese, crumbled (1⁄2 cup) (optional)

Instructions

Cook bacon in 12-inch skillet over medium-high heat until beginning to render fat, about 1 minute. Add onions and sugar and cook, stirring occasionally, until bacon is crisp and onions are light brown, about 8 minutes. Using slotted spoon, transfer onions and bacon to medium bowl. Reserve 1 tablespoon bacon fat in small bowl; discard remaining fat. Add 1⁄4 cup port to now-empty skillet, return to medium-high heat, and simmer about 30 seconds, scraping up any browned bits with wooden spoon. Pour port into bowl with bacon and onions; wipe out skillet with paper towels.
Heat reserved fat in now-empty skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated and mushrooms start to brown, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer. Add bacon mixture and remaining 1⁄4 cup port and cook, stirring frequently, until liquid has evaporated and mushrooms are glazed, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Transfer to serving dish, sprinkle with blue cheese, if using, and serve.

Sautéed Mushrooms With Bacon And Pearl Onions

Ingredients

Instructions

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