Life Food

DON HOUSTON

Stuff these mushroom caps with bacon and pecans

Don Houston of Hearty Fare

By Don Houston

POSTMEDIA NETWORK FILE PHOTO

POSTMEDIA NETWORK FILE PHOTO

This is an easy to make recipe for an appetiser or an addition to a full entrée or a Brunch banquet table.

You could also use smaller Portobello mushrooms for this recipe; just remove some of the gills as well as the stem. If you are fortunate enough to find wild Morels they could be split and used. If you find too many wild Morels, I will barter with bacon.

I chose the black pepper rind bacon for this recipe to give it a bit of a bite. You could use any of my fine bacons: maple smoked, double smoked, Montreal smoked, Apple cinnamon, peameal, turkey back bacon, or Canadian Bacon.

They could be prepped ahead and heated as needed at time of service.

Bacon and pecan stuffed mushroom caps

  • 4 Tbsp. Butter, divided 2/2
  • 2 Tbsp. Canola oil
  • 12 Lg. White mushrooms, stems removed
  • 1 / 2 Tsp. Salt
  • 2 Tbsp. Finely chopped white onion
  • 1 Cup Soft breadcrumbs
  • 6 Strips Black pepper rind bacon, cooked & crumbled
  • 2 Tbsp. Chopped Pecans
  • 2 Tbsp Beef broth or Madeira
  • 2 Tbsp Sour cream
  • 2 Tbsp. Freshly chopped chives

Method

In a large skillet, heat butter & oil to medium heat. Lightly salt mushroom caps and fry 2 minutes per side. Set aside on paper towels stem side down.

Add the remaining butter to the skillet and heat pan to med, high and stir fry onions until soft. Remove skillet from heat and stir in the rest of the ingredients. Pack mixture into mushroom caps. Place stuffed caps onto cookie sheet lined with silicon paper and broil about 6" from heat for 3-4 minutes and filling is browned on top.

Note: to make soft bread crumbs,pulse 2 slices fresh bread in a food processer and pulse until crumbs are formed.

If you need any information on Free Run Chickens, Black Angus Beef, Mennonite Sausage/bacon/pork/poultry, local Ontario Lamb, Home-made and Naturally raised or grown products, recipes you would like to see, or food items you can't locate, visit our Farm Market 3232 Burnham St. N. Camborne. Open Wed to Sunday(see ad in Thursday's Northumberland Today classified section) or e-mail me at houstonbakery@airnet.ca Visit the web www.houstonsnaturalmeats.ca