Pan Seared Portobello Mushrooms With Bacon and Blue Cheese

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READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
  • Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
  • Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
  • Remove the mushrooms from the pan to a platter.
  • Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
  • Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
  • Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
  • Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
  • Add the parsley, spoon the gravy on top of the mushrooms and serve.
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