Wednesday, October 9, 2013

Garlic Bacon Mushrooms made with Pompeian Extra Virgin Olive Oil

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I love cooking with different types of ingredients and trying out new things, but sometimes I love just using what I know will taste amazing and what I know works for my recipes. For the recipe i'm going to share with you today, I used Pompeian Extra Virgin Olive Oil to do all my sautéing.  I've cooked with this oil quite a bit in the past and I always love how amazing my recipes come out when I use it! It has a great flavor and is perfect for sautéing! It's a super high-quality product that is very affordable -- which is a huge plus!

It's also great for roasting veggies and browning meat for stews... Perfect for that cool-weather cooking! Oh, and I'm also going to be using it to make a big batch if Pesto this week -- yum! 

For the very special recipe I have prepared for you today, I decided to use a few of my favorite things! Mushrooms are one of my favorite things to cook with... So is bacon...And Garlic... and Pompeian Olive Oil, of course... Which is why I came up with the recipe below for Garlic Bacon Mushrooms. Makes sense, right? This recipe is great as an appetizer, a topping for steak, chicken, pork ... Or simply just eaten by the forkful as you stand over the pan. The possibilities are endless, really...

Garlic Bacon Mushrooms Recipe:


16 ounces fresh sliced mushrooms
8 cloves fresh garlic, minced
6 slices bacon
2 tablespoons Pompeian Extra Virgin Olive Oil
2 tablespoons fresh chopped parsley
Salt & Pepper


In a large skillet over medium heat, fry bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tablespoon bacon grease and add 2 tablespoons Pompeian Extra Virgin Olive Oil. Add garlic, cook for two minutes then add mushrooms. Saute mushrooms for 7-8 minutes. Add bacon and cook for additional 1-2 minutes. Sprinkle with fresh parsley and serve. 

Makes about 2 cups.

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**I was provided a free Pompeian product for review. All thoughts and opinions are 100% my own.**

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