6 slices bacon, cut into pieces
1-1/2 cup diced onions
1/2 lb button mushrooms, sliced
1/2 lb shitake or oyster mushrooms, sliced
1/2 lb portobella mushrooms, sliced
2 to 4 large garlic cloves, minced
1/2 cup chopped Italian or flat parsley
fresh ground pepper
Cook bacon in heavy Dutch oven over medium-high heat until almost crisp, about 4 minutes. Add onions and garlic to the drippings in pot and sauté until translucent, about 5 minutes. Add sliced mushrooms and parsley to the pot. Continue to mix until the mushrooms release their juice. Pepper to taste.
Recipe Note: Leftovers work well in an omelet or on top of grilled chicken with Colby Jack cheese (ala Alice Springs Chicken).
--Wendy Ann Clayton