Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 4 slices bacon – sauteed and roughly chopped
- 2 cloves of garlic (optional) – sliced thin
- 2 cups Cremini Mushrooms – cleaned and left whole
- 2 tbsps. olive oil
- 3 tbsps. Ancho puree
- 1/3 cup stock – meat or vegetable
- 4 tbsps. orange juice
- Sea salt & Fresh Pepper – to taste
- Cilantro – for garnish
Directions:
- Cook bacon, chop and set aside. Cook garlic in bacon fat or oil until crispy, set aside.
- Meanwhile place olive oil in a high heat saute pan and add the mushrooms. Season with salt and pepper. Cook for 3-4 minutes until mushrooms turn in color.
- Add the ancho puree and cook for 1 minute. Then add the stock and orange juice. Cook for several minutes to reduce the liquid by half. Taste and adjust as needed.
- Serve warm on a platter. Sprinkle with bacon, garlic and cilantro throughout. Enjoy!
