Cogumelos Marinados com Bacon (Portuguese Marinated Mushrooms with Bacon)
A recipe for Cogumelos Marinados com Bacon (Portuguese Marinated Mushrooms with Bacon) from the cookbook, My Lisbon. Mushrooms are simmered in vinegar with bacon, onion, and chile.
Servings 4 Servings
Ingredients
- 8 ounces (250 grams) cremini mushrooms
- 8 ounces (250 grams) button mushrooms
- 6 tablespoons olive oil
- 1 small white onion thinly sliced
- 4 thin slices smoky bacon thinly sliced
- Flaky sea salt and ground white pepper
- 1 long red chile halved lengthwise
- 5 tablespoons Chardonnay vinegar or other good quality white wine vinegar
- 5 tablespoons sherry vinegar
- Extra-virgin olive oil to drizzle
- Handful parsley leaves finely chopped
Instructions
- Rinse the mushrooms under running water and drain them (they don't have to be perfectly dry, as a little excess water will help steam them).
- Heat the olive oil in a pan over medium heat. Add the onion and bacon and cook for a few minutes, seasoning well with salt and pepper.
- Add the mushrooms, chile, and vinegars and stir well. Cover and simmer gently for 25 minutes. Remove the pan from heat and stir in a generous glut of extra-virgin olive oil.
- Once cool, mix in the parsley leaves and leave to marinate for a few hours at room temperature before eating.
- Drain off some of the liquid, if you like (the mushrooms can release quite a lot of liquid), and taste to check the seasoning.