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Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014
3 oz. applewood smoked bacon, finely diced
6 oz. assorted wild mushrooms, finely diced
1 t. thyme, chopped
¼ cup red wine
Braising liquid, as needed
Salt and pepper to taste
Sherry vinegar to taste
1. In hot saute pan, render bacon until crisp. Add mushrooms; saute.
2. Add thyme and red wine, as needed; reduce to consistency. Add braising liquid as needed. Season with salt, pepper and sherry vinegar; reserve for service.
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