Sautéed Mushrooms with Caramelized Shallots and Pork Belly
This is one of those dishes that will haunt you when it’s been too long since you’ve eaten it.
Use any kind of mushrooms and witness how the pork belly or bacon and caramelized shallots marry with their earthiness. You might want to add a splash of excellent vinegar or some freshly grated lemon zest, but neither is necessary.
Mushrooms are one of the best examples of how nature and man can partner to achieve soaring heights. There are so many varieties available from farmers’ markets as well as supermarkets that you can experiment to your heart’s content. Whenever you come across some especially appealing fresh mushrooms, go home and cook them up with some caramelized shallots. Pure bliss.
1 Tbsp grapeseed oil
1 c cubed (1/4″-1/3″) cured pork belly or thick-cut bacon
1⁄2 c (1–2 shallots) thinly sliced shallots
4 c assorted mushrooms, such as oyster, black trumpet, chanterelle, or cremini, trimmed (about 1/2 lb)
1 Tbsp thinly sliced fresh sage
2 tsp unsalted butter, room temperature
- Heat oil in skillet over medium heat. Add pork belly and cook until pieces begin to brown, 3 to 4 minutes. Add shallots and cook until softened and nicely browned and caramelized, about 5 minutes.
- With slotted spoon, transfer pork belly and shallots to warm plate lined with clean kitchen towel to drain.
- Remove about half of fat from skillet. Add mushrooms and cook over high heat, covered, until the pan fills with liquid exuded by the mushrooms, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute longer.
- Return pork belly and shallots to skillet and cook 1 minute longer. Stir in sage and butter. Season to taste with salt and pepper. Serve immediately.
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.