- 4 lean slices bacon, each cut into 4 parts
or
1/4 cup [60 mL] tiny salt pork dices
- 1 small onion, peeled then cut into wedges
- 3 cups [750 mL] cremini mushrooms, quartered
- 1 pinch dried thyme
- 1/4 cup [60 mL] pine nuts [optional]
- 1 teaspoon [5 mL] Dijon mustard
- Pepper, to taste
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- Over medium heat, brown bacon slices pieces or salt pork dices along with onion wedges into a large non-stick frypan, stirring until bacon or salt pork is golden.
- Higher heat to medium-high; add quartered mushrooms and thyme.
- Fry mushrooms stirring until golden brown.
- Mix in pine nuts, if desired, and Dijon mustard.
- Pepper and cook for 2 minutes more before serving.
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