I made these crazy delicious mushrooms last week.
Has a familiar ring to it? Even for my previous post (the marinated eggplants), it took me a whole week to get to posting the recipe.
Why, you ask? Of late I’m enjoying a little more of cooking over baking. Of late, I’m not taking too many photos of what I’m making, especially those of ingredients and in-between stages. Of late, it’s been more about cooking or baking on a whim rather than for blogging and I’m kinda enjoying it. But, one thing isn’t so much fun is posting something a week later. I don’t know why but it just isn’t as exciting as posting it on the same day or the next. Just so that I kick back into the blogging mood, I’m going to make sure December is a good month on The Purple Foodie. I’ve been thinking of some seriously decadent recipes to make you fat and happy this holiday season.
But you shouldn’t let my blogging lull come between you and these crazy delicious (very worth the repetition) mushrooms. So, when I had a pound of mushrooms waiting to be consumed, I leafed through the pages of some of my favourite books and voilà! I found inspiration in Ina Garten’s Barefoot Contessa Back to Basics.
When I saw sage, garlic and butter in the photo of the roasted butternut squash, I was convinced about trying this out with mushrooms. This recipe is very simple to make and I think the addition of bacon to this is just genius. And any recipe that uses a whole head of garlic is good in my books.
Mushrooms with Bacon and Sage
Serves: 2 hungry eaters or 4 otherwise.
Inspired from: Ina Garten’s Barefoot Contessa Back to Basics
Inspired from: Ina Garten’s Barefoot Contessa Back to Basics
1 lb / 450g button mushrooms
1 head of garlic, separated and the ends chopped off, but not peeled
2 oz. / 60g bacon, chopped
12-16 sage leaves
2 tbsp olive oil
1 tbsp butter
1 tsp kosher salt
1 tsp pepper
1 tsp pepper
- Preheat oven to 400F/200C.
- Clean the mushrooms with a tissue paper or a damp cloth and chop them into quarters.
- Place the mushrooms on a baking sheet and scatter garlic, sage leaves and bacon bits all over the sheet. Then drizzle with olive oil and dot with the 1 tbsp butter. Sprinkle the salt/pepper.
- Bake for 15-20 minutes or until the mushrooms have browned. Also, the bacon fragrance has enveloped the house. (*big grin*)
- Serve in a plate. Dig in!
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{ 16 comments… read them below or add one }
We are such mushroom lovers — oh my I could go for a pan of these right now.
These look incredible – love bacon and mushrooms!
Nice one shaheen…if you get your hands on this..try the same with it…
http://www.bakonvodka.com/
nice blog shaheen! i am from bombay too but i now live in london.
i saw your post on chowhound (i post there as howler) and so your blog.
whats the bacon like in bombay these days? my mom used to make us paranoid about eating any pork.
Thanks Kelly and Jessica!
Kishi! I read about the bacon vodka a few months ago. Interesting, but I don't think I'm going to try it because I don't drink.
Howler: Thanks for stopping by! =) Now very regular on chowhound, but glad I met you though it. I don't blame your mom from forbidding you from eating pork -luckily, these days we're getting a lot of imported pork – Italian parma ham and pancetta, so life's good.
Those mushrooms must be a success. The picture is great!
shaheen – thats wonderful you get all those lovely italian pork products in mazha mumbai.
if you can score some guanciale, parmesan and pecorino romano i must introduce you to the joys of spaghetti carbonara.
ten minutes to make and truly transcendental. do let me know.
Howler: Spaghetti carbonara- check! Albeit a fake kind (made this one with chicken bacon).I don't think I can find guanciale here, heck this is the first heard of it!
I am ALL over this one! Yes, I am! We love mushrooms and adding bacon just makes them even yummier!
~ingrid
Ina is the best, and I think I need to get this latest book of hers! The sage sounds great with mushrooms.
This is one my husband (and me!) would love!
I love mushrooms and this is great! Looks so delicious.
These mushrooms look really good. Do you grow your own sage? I'm not sure where to even look for it here
Hey thanks Shwetha! No, I don't grow my own – though I'd love to! In fact, the people I know say they grow better in the cooler climate of Pune and that's where they come to Bombay from. But you know, I could mail you some! =)
Looks amazing – I always struggle to find dishes were the vege is the star. Bookmarked!
further proof (As if any was needed) that anything tastes better with bacon!
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