Mushrooms with Bacon and Sage

 

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

1. Preheat oven to 400F/200C.
2. Clean the mushrooms with a tissue paper or a damp cloth and chop them into quarters.
3. 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.
4. Bake for 15-20 minutes or until the mushrooms have browned. Also, the bacon fragrance has enveloped the house. (*big grin*)
5. Serve in a plate. Dig in!