Marinated mushrooms with bacon

Marinated mushrooms with bacon

Cogumelos marinados com bacon

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Serves
4
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This is a simple, flavourful snack that you find in many tascas, often served with toothpicks. It’s a tasty way to use cultivated mushrooms. I was once in Lisbon with someone who was vegan and this seemed like a good dish for her to try. When we ordered it, we were assured that it was vegan. When the dish arrived and we queried what the little pieces of bacon were, the waiter looked at us, astonished, and declared: ‘That’s not meat, it’s bacon!’ Unfortunately, this is not uncommon in Lisbon, although things are finally changing.

Ingredients

Quantity Ingredient
250g chestnut mushrooms
250g button mushrooms
6 tablespoons olive oil
1 small white onion, thinly sliced
4 rashers streaky smoky bacon, thinly sliced
1 long red chilli, halved lengthways
5 tablespoons chardonnay vinegar or good-quality white wine vinegar
5 tablespoons sherry vinegar
extra-virgin olive oil, to drizzle
a handful parsley leaves, finely chopped
sea salt flakes
ground white pepper

Method

  1. Rinse the mushrooms under running water and drain them (they don’t have to be perfectly dry, as a little excess water will help steam them).
  2. Heat the olive oil in a pan over a medium heat. Add the onion and bacon and cook for a few minutes, seasoning well with salt and pepper. Add the mushrooms, chilli and vinegars and stir well. Cover and simmer gently for 25 minutes. Remove the pan from the heat and stir in a generous glug of extra-virgin olive oil.
  3. Once cool, mix in the parsley leaves and leave to marinate for a few hours at room temperature before eating. Drain off some of the liquid, if you like (the mushrooms can release quite a lot of liquid), and taste to check the seasoning. I like to serve it piled high on crusty bread, and it would also be great with marinated pot-baked chicken or kale migas with mushrooms.
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