Wednesday, 30 October 2013

Broccoli with Bacon, Mushrooms & Onion

I try not to do too many vegetable dishes filled with rich, fatty things like bacon, butter, cream or cheese. However, if you can get a good lean bacon, this is more of a main dish than a side dish, just needing some rice or other grain to complete it. Otherwise, if you keep the bacon down to 2 or 3 slices, it would also make a good side dish. Therefore I'm not saying how much bacon to use; put in whatever seems appropriate to you. If you are treating it as a side dish, maybe cook the bacon fairly crisp and keep it out until the end, just sprinkling it over the top as you serve it.

Of course, the bacon, mushroom and onion combination is just as good with other vegetables, such as cauliflower, cabbage, or green beans.

2 to 4 servings
20 minutes prep time

1 medium onion
8 to 10 large button mushrooms
1 medium head broccoli

Put a pot of water on to boil, in which you will blanch the broccoli, so it should be sufficient to cover it. 

Peel the onion and cut it into slivers. Clean the mushrooms and cut them in quarters. Wash and trim the broccoli, and cut it into florets.Cut the bacon into inch-long pieces.

Cook the bacon in a large skillet until just shy of what you would consider done. Remove it to a serving plate. The broccoli should go into the boiling water at this point, and cook for about 2 to 4 minutes, depending on how large your pieces are and how tender you would like them to be.

If there is too much fat left in the pan, drain some of it off (or in the remote possiblity it is necessary, add a little more oil to be sure the pan is sufficiently greasy. Then add the onions and mushrooms to the pan and cook until softened and browned in spots, stirring frequently. Drain the broccoli well, and add it to the pan about halfway through this procedure. Once the broccoli, mushrooms and onions are looking all happy and well acquainted, add the bacon back in, and continue to cook, stirring constantly, until the bacon is hot and the dish otherwise strikes you as "enough".

Last year at this time I made Celery & Peanut Butter Soup

No comments: