Warm Bacon-Mushroom Vinaigrette

Warm Bacon-Mushroom Vinaigrette created by duonyte

This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

Ready In:
24mins
Yields:
Units:

ingredients

directions

  • Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
  • Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@breezermom
Contributor
@breezermom
Contributor
"This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine."

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  1. duonyte
    Warm Bacon-Mushroom Vinaigrette Created by duonyte
  2. duonyte
    I went to the grocery to buy bacon and came home without it. But I had a link of Italian sausage in the fridge and used that - all pork is good. I used red wine vinegar instead of sherry vinegar, and sprinkled fresh oregano instead of parsley on top. In keeping with the Italian theme, I served this over polenta. This made a lovely supper for me this evening. I look forward to making it with bacon. I have a little bit left in the skillet, and that will make a lovely filling for an omelet tomorrow morning.
  3. Lori Mama
    Yum! I added a few extra mushrooms, as I needed to use them up. I also chose to serve this over the optional pork chop suggestion. Made for Photo Tag game. :)
  4. Lori Mama
    Warm Bacon-Mushroom Vinaigrette Created by Lori Mama
  5. breezermom
    This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.
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