Mushroom, Celery and Beef Bacon Sauté

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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
Serves 2-4

Ingredients:

  • 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

Method:

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.

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Turn the heat to high, adding all your vegetables with bone broth, salt and lots of freshly ground pepper

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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.

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Plate and top with the reserved bacon.

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Fast, delicious, easy… so easy I questioned whether to post this.

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