©Romulo Yanes
Toss with spinach, escarole, or kale, or spoon over pork chops.
Recipe information
Yield
Makes about 1 cup
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
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
2 tablespoons contain: Calories (kcal) 110 Fat (g) 9 Saturated Fat (g) 2.5 Cholesterol (mg) 15 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 380