Mushroom, Bacon & Chile Saute

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:

  1. Cook bacon, chop and set aside. Cook garlic in bacon fat or oil until crispy, set aside.
  2. 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.
  3. 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.
  4. Serve warm on a platter. Sprinkle with bacon, garlic and cilantro throughout. Enjoy!