Tuscan Butter Mushrooms Bacon (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 slices thick-cut bacon
02 -
1 pound baby Bella mushrooms, washed and dried
03 -
4 tablespoons unsalted butter
04 -
1 medium onion, diced
05 -
1 teaspoon minced garlic
06 -
1 cup white wine or chicken broth
07 -
1 cup cherry tomatoes, halved
08 -
1 tablespoon tomato paste
09 -
1 tablespoon Italian seasoning
10 -
1 teaspoon salt
11 -
1/4 teaspoon ground black pepper
12 -
1 pinch red pepper flakes
13 -
1 cup heavy cream
14 -
1/2 cup shaved Parmesan cheese
15 -
3 cups fresh spinach
# How to Make It:
01 -
In a large skillet over medium heat, cook the bacon slices until crisp. Transfer bacon onto a paper towel-lined plate to remove excess grease, then roughly chop. Reserve all but 1 tablespoon of bacon drippings in the skillet.
02 -
Add butter to the bacon drippings in the skillet and melt over medium heat, stirring to deglaze any browned bits. Add diced onion and sauté until translucent. Stir in minced garlic and cook until fragrant and lightly browned.
03 -
Pour in white wine or chicken broth, scraping the skillet to incorporate any remaining caramelized bits from the bottom.
04 -
Stir in tomato paste until fully integrated. Add cherry tomatoes, salt, ground black pepper, Italian seasoning, and red pepper flakes. Simmer gently until tomatoes begin to soften.
05 -
Add the baby Bella mushrooms to the pan, stirring to coat them thoroughly in the sauce. Simmer on low for five minutes.
06 -
Reduce the heat further and slowly stir in heavy cream and shaved Parmesan. Blend until the sauce is smooth and unified. Incorporate the fresh spinach and the chopped bacon, stirring until the spinach has wilted.
07 -
Serve immediately as a flavorful side or atop pasta or potatoes.
# Additional Tips:
01 -
For maximum flavor, use the reserved bacon drippings to sauté aromatics and deglaze the pan thoroughly to capture all caramelized bits.