Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bacon with leeks, mushroom and rosemary. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Bacon With Leeks, Mushroom And Rosemary is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Bacon With Leeks, Mushroom And Rosemary is something that I’ve loved my entire life.
Bacon With Leeks, Mushroom And Rosemary LeeGoh. Add the butter to the skillet with the bacon grease. Heat over medium-high until the butter melts. Add the leeks, chopped celery, rosemary, oregano, and thyme; season with salt and pepper.
To begin with this particular recipe, we have to first prepare a few components. You can have bacon with leeks, mushroom and rosemary using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Bacon With Leeks, Mushroom And Rosemary:
- Get 4 strip bacon cut into small pieces
- Take 1 cup leeks
- Make ready 1 tbsp fresh rosemary
- Prepare Dash salt and black pepper
- Make ready 1 tbsp oil
- Prepare 1/2 cup sliced button mushrooms
Using a slotted spoon or skimmer, transfer the bacon and leeks to a bowl, leaving the fat in the pan. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Heat oil and butter in a large heavy pot over medium heat. Add leeks and season with salt.
Steps to make Bacon With Leeks, Mushroom And Rosemary:
- With little oil pan fry the bacon about 2 minutes then add in the leeks, button mushrooms and rosemary for another 3 minutes
- Season with a dash of salt and pepper then stir fry for another 1 minutes
Heat oil and butter in a large heavy pot over medium heat. Add leeks and season with salt. Boring potatoes these are not, thanks to flavor-packed stir-ins. Leeks add gut-friendly prebiotic fiber to this dish; a smart amount of center-cut bacon imparts smoky, salty undertones. Be sure to pick up Yukon Gold potatoes; their higher starch content yields a fluffier, creamier mash.
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