Recipe: Appetizing Bacon Fried Shrooms & Arugala

Bacon Fried Shrooms & Arugala. For Fried Mushroom Bacon (the quicker method): Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan.

Been drinking soya milk almost everyday during my pregnancy. One day husband can't get the soya milk for me,because we normally buy from this homemade. This is one of my favorite appetizers! You can cook Bacon Fried Shrooms & Arugala using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Bacon Fried Shrooms & Arugala

1. It's 8 slices of bacon.
2. It's 2 C of button mushrooms; sliced.
3. It's 10 oz of arugula.
4. It's 1/2 of yellow bell pepper; thick julienne.
5. You need 1/2 of red bell pepper; thick julienne.
6. You need 1/2 of red onion; julienne.
7. Prepare 3 of garlic cloves; creamed.
8. You need 1 pinch of kosher salt and black pepper.

Enoki mushrooms have a mild, savory taste and crunchy texture. These mushrooms look like a cluster of small flower buds and reputed to have many healthful properties. Garlicky bacon and mushrooms go just as well on top of a perfectly seared steak as they do beside a big salad and some pan-fried halibut. These mushrooms will team up well with pretty much whatever you serve them with.

Bacon Fried Shrooms & Arugala instructions

1. Lay bacon on a sheet tray lined with parchment paper. Bake in oven at 350° for approximately 25 minutes or until bacon is crispy..
2. Quickly drain bacon fat into a large saute pan. Chop bacon into bite sized pieces and set aside..
3. Turn up heat to high. Add mushrooms. Do not stir mushrooms until first side is nicely caramelized..
4. Add onions and peppers. Stir. Add salt and pepper. Stir. When onions and peppers are nearly caramelized, add garlic and toss. Cook for 1 minute..
5. Add arugula in two batches if necessary to fit in pan. Stir constantly. When arugula starts to wilt, it is done..
6. Garnish with bacon..
7. Variations; Shaved parmesean, romano, gruyere, fresh mozzarella, goat cheese, jalapeños, paprika, shallots, celery, pancetta, giardenera, pepperoncini, feta, habanero, basil, parsely, cilantro, ginger, lime, crushed pepper flakes, cayenne, corn, zucchini, sofrito, vinegar, avocado, poblano, wine, beer, thyme, Italian seasoning, applewood seasoning, dried ranch or sriracha, minced dried onions, potatoes, sweet potatoes, smoked paprika, worchestershire, H1, A1, croutons, bourbon, peppercorn melange, sugar, sesame/vegetable/olive/canola/coconut oil, coconut milk, cilantro, spinach, tamarind, soy, watercress, kale,.

I've used a bunch of different mushrooms in this recipe as I like seeing them mingle together. Drain and rinse the rice in cold water. Meanwhile, heat a large frying pan or wok to a medium high heat. Push the mushroom mix to one side, then crack the egg into the pan. Put the toast on a plate and pile the mushrooms, spinac h and bacon on top, finishing with the egg.