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Armenian Mushrooms, Red Pepper, and Bacon

December 5, 2010

A rustic, warm and filling dish from Armenia’s farmland.  This is often served with potatoes that are roasted or mashed.  It can be poured over mashed potatoes for a hunger-satisfying cold night meal.  Over rice would be great, as well.  I love dishes that invite a lot of personalization.  Use any type of mushroom you like, add onions, green pepper rather than or with red pepper.  Leave out the cream.  Use a splash of wine.  This recipe feeds 2 people as a side dish.

1 1/2 cups brown mushrooms, halved

2 garlic cloves, sliced

4 rashers of smoked bacon, cut into 1 inch pieces

1/2 cup red pepper, sliced into 1 inch ribbons

1 tablespoon olive oil

salt, pepper, sweet paprika to taste

1 cup heavy cream

Add the olive oil to a saute pan and warm on low heat.  Add the garlic and slightly increase the heat.  Once the garlic is translucent, add the bacon and allow to cook for about 10 minutes.  Try to keep the heat on the medium-low side in order to slowly render the flavor from the bacon.  Stir, then add the red pepper and cook for another five minutes.  Add the mushrooms, salt, pepper and paprika.  Stir and cover.  Cook for about 10 minutes, then add the cream and cook for another 10 minutes.  It’s done!

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2 Comments leave one →
  1. December 5, 2010 5:52 pm

    It’s gone already! I think this is a dish that would taste delicious with a fresh, organic egg done over easy on top. Hit that egg with some freshly ground pepper.

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