Portobello Mushroom Ragout

School started on Monday and already I’m buried in work. Reading mostly…lots and lots of reading. Don’t get me wrong – I’m an avid reader and enjoy it more than most people, I’ve found – but I’m just exhausted : /

Anyway, as I was trying to make it through all my classes on Monday, all I could think of were the beautiful portabella mushrooms waiting for me in my fridge, to mold them into deliciousness.

This recipe is fast, easy and very satisfying. And there’s bacon in it, so you know it has to be good.

(Yield: 4 people)

Ingredients:

2 strips of bacon

3 portabella mushrooms, cleaned, stemmed, sliced

2 cloves of garlic, minced

½ tsp dried thyme

¼ c dry white wine

1 ½ tbsp sour cream

Salt/pepper

Cook the bacon in a large skillet until crispy and drain on a paper towel. Drain off most of the fat from the skillet, leaving about 1 tbsp. Add the mushrooms to the skillet and cook on medium heat for 5-6 min, stirring occasionally. Then season with salt, pepper and thyme, and add the garlic and wine. Reduce the heat slightly and cook for 6-7 min.

Once most of the wine has reduced, add the bacon (chopped) and stir in the sour cream. Done.

This can be served over noodles, mashed potatoes, rice, or whatever else your heart desires. Enjoy!