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Warm Bacon Mushroom Vinaigrette Recipe

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.4g

Energy (kJ)

3084kJ

Energy (kcal)

737kcal

Carbohydrate incl. fibre (g)

3.0g

Carbohydrate excl. fibre (g)

2.8g

Sugar (g)

1.1g

Fibre (g)

0.2g

Fat (g)

72.2g

Saturated fat (g)

19.3g

Unsaturated fat (g)

49.0g

Monounsaturated fat (g)

26.0g

Polyunsaturated fat (g)

23.0g

Trans fat (g)

0.3g

Cholesterol (mg)

75mg

Sodium (mg)

908mg

Salt (g)

2.27g

Vitamin A (IU)

331IU

Vitamin C (mg)

4.5mg

Calcium (mg)

12mg

Iron (mg)

0.73mg

Potassium (mg)

249mg

Total

15.4g

3084kJ

737kcal

3.0g

2.8g

1.1g

0.2g

72.2g

19.3g

49.0g

26.0g

23.0g

0.3g

75mg

908mg

2.27g

331IU

4.5mg

12mg

0.73mg

249mg

  • 4 ounces bacon (about 4 slices)
  • 3 tablespoons water, 2 cups mushrooms (sliced)
  • 3 tablespoons sherry wine vinegar
  • ¼ cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons flat leaf parsley (chopped)
  • kosher salt
  • black pepper (freshly ground)
  • 1 Cut the bacon slices into ½ 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.
  • 2 Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
  • 3 Add the sherry vinegar and ¼ cup water. Simmer until reduced by half, about 1 minute.
  • 4 Stir in the vegetable oil and season with salt and pepper. Stir in the chopped parsley.
  • 5 Enjoy!