Pan Seared Portobello Mushrooms With Bacon And Blue Cheese

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 5 large portabella mushrooms (cleaned)
• 2 tablespoons butter
• 1/2 lb bacon (chopped)
• 1 onion (finely chopped)
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/2 cup milk
• 3/4 cup blue cheese
• 1/2 cup parsley (chopped)
• olive oil
• salt and pepper

Recipe

• 1 place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
• 2 add the bacon and cook until crisp, about 5 to 6 minutes. remove the bacon with a slotted spoon and set aside.
• 3 add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. cook 3 to 4 minutes, and once golden brown, flip. season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
• 4 remove the mushrooms from the pan to a platter.
• 5 add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
• 6 add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
• 7 slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. once the gravy starts to thicken and simmer, pour in the milk.
• 8 add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. taste and adjust seasoning.
• 9 add the parsley, spoon the gravy on top of the mushrooms and serve.