Bacon And Mushroom Stir Fry Recipes

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MUSHROOM BACON

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h55m

Yield Eight 1/4-cup servings

Number Of Ingredients 8



Mushroom Bacon image

Steps:

  • Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
  • Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
  • In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
  • Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
  • After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

6 tablespoons vegetable oil
1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 tablespoons molasses
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

BACON AND MUSHROOM STIR-FRY

Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Pork

Yield 1 serving(s)

Number Of Ingredients 17



Bacon and Mushroom Stir-Fry image

Steps:

  • Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
  • Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
  • Pour over vegetables and bacon; cook and stir only until sauce thickens.
  • Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5

1/2 lb lean bacon, cut across slices for narrow strips
1 large onion, at least 1 cup, chopped
1 stalk celery, sliced diagonally
1/2 green pepper, julienne strips
1 small carrot, slender, sliced thinly diagonally
1/2 lb mushroom
1/2 head of cabbage, shredded, about 2 cups
1/2-1 cup bean sprouts
1/2 cup cauliflower
1/2 cup broccoli, stalks peeled and thinly sliced
3 tablespoons water
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon pepper, coarsely ground
1/2 teaspoon sugar

BACON AND MUSHROOM STIR-FRY

Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Bacon and Mushroom Stir-Fry image

Steps:

  • Heat the oil in a large pan or wok. Add the bacon and stir-fry for 4 minutes, then add the mushrooms and stir-fry for a further 5 minutes until the bacon and mushrooms turn golden.
  • Add the garlic, ginger and scallions, and cook for another 2 minutes.
  • Add the tomatoes, and season. Stir-fry for 3-4 minutes until soft, add the soy sauce. Serve with rice or noodles.

Nutrition Facts : Calories 240.2, Fat 22.3, SaturatedFat 6, Cholesterol 23.1, Sodium 791.6, Carbohydrate 4.6, Fiber 1.1, Sugar 1.8, Protein 6.3

2 tablespoons sunflower oil
6 slices bacon, trimmed and chopped (large pieces)
4 large mushrooms, thickly sliced
2 garlic cloves, crushed
2 teaspoons gingerroot, peeled and grated
4 scallions, trimmed and cut into 1in pieces
8 cherry tomatoes, halved
2 tablespoons soy sauce

BACON & MUSHROOM PASTA

A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 6



Bacon & mushroom pasta image

Steps:

  • Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
  • Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
  • Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium

400g penne (or other tube shape) pasta
250g pack chestnut or button mushrooms, wiped clean
8 rashers streaky bacon
4 tbsp pesto (fresh from the chiller cabinet if possible)
200ml carton 50% fat crème fraîche
handful basil leaves

SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS

Fattening? Oh yeah. Worth it? Oh yeah!

Provided by Wanda

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 10

Number Of Ingredients 5



Southern Fried Cabbage with Bacon, Mushrooms, and Onions image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
  • Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 9.6 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 368.4 mg, Sugar 5 g

1 pound bacon
1 large head cabbage, chopped
1 large onion, chopped
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste

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