Every night for dinner I always aim to have two vegetable sides to accommodate my resident picky eaters. One particular night the supplies were running low; not enough mushrooms to sauté on their own and cabbage didn’t sound all that fun. So far dinner consisted of some leftover roasted chicken and asparagus. I scavenged around the fridge and ended up pulling out celery, mushrooms, green onion and some beef bacon with no idea of what to do next. I mindlessly tore up the beef bacon into a wok until a little fat rendered out, threw in the rest of the ingredients with some salt and freshly ground pepper and a splash of bone broth.
My mind was blown (to the extent that celery ever can). But really, what else did I expect to happen by combining a bunch of umami-packed ingredients into one place? It reminded me a little of a Thanksgiving dressing, and I’m sure it exists somewhere out there – with some bone broth, some sage and garlic and bread cubes – but I refuse to go searching on the interwebs right at this moment.
Let me bask in this glory for a while. Just give it to me. Who knew celery could be this delicious?
Mushroom, Celery and Beef Bacon Sauté
- 4 strips beef bacon, torn into pieces
- 4 ribs celery, cut into 1/2″ pieces
- ½ pound mushrooms (I used white and shiitake. Avoid white button mushrooms – they’re pretty tasteless)
- 2 green onions, cut into 1″ pieces
- Splash of bone broth
- Kosher salt
- Freshly ground pepper, lots of it
Add your beef bacon to a medium-zized pan on medium high heat. When the bacon starts to brown and crisp up, remove half and reserve for later.
Turn the heat to high, adding all your vegetables with bone broth, salt and lots of freshly ground pepper
Sauté for about 5 minutes or until the mushrooms are cooked and celery is still crisp. Add the green onion and sauté for one minute.
Plate and top with the reserved bacon.
Fast, delicious, easy… so easy I questioned whether to post this.