This dressing is chunky and ready to toss with potatoes, cooked carrots, or even pasta. We like it drizzled on salads, but you could even spread a spoonful on toasted bits of baguette. You can make it up to a day ahead, but I really doubt once you taste it that it will last that long.
Ingredients:
4 slices of bacon
2 cups sliced mushrooms
3 tbsp Sherry vinegar
2 tbsp vegetable oil
salt and pepper
2 tbsp flat leaf Italian parsley
Cut the bacon slices into 1/2 inch pieces and cook in a skillet with 3 tbsp water until they start to become crispy. Add the mushrooms and toss, cooking for about another 5-6 minutes until they are tender. Stir in the sherry vinegar and 1/4 cup water. Simmer about a minute, or until the liquid is reduced in half. Stir in the oil, parsley, and season with salt and pepper.
Makes 2 cups
Adapted from Bon Appetit
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