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Smoked Bacon with Wild Mushrooms and Spinach

Would you believe this takes half an hour to make?

Smoked bacon and wild mushoorms over sautéed spinach
Smoked Bacon with Wild Mushrooms and Spinach

1/2 lb. wild mushrooms, cleaned and trimmed
4 strips smoked bacon, cut into 1/2″ pieces
1/2 lb. spinach, cleaned and trimmed
2 white shallots, peeled and minced
1 tablespoon unsalted butter
fresh lemon juice
freshly ground black pepper
minced onion chives

Fry bacon in a large skillet until golden brown. Remove from heat and place on a paper towel-lined plate. Pour off bacon drippings and reserve. Add mushrooms to pan, along with unsalted butter. Cook mushrooms over medium heat until they become tender, about 5 to 6 minutes. Remove from heat and set aside. Taste for salt and pepper.

Add 1 tablespoon bacon drippings to the skillet. Add shallots and sauté until translucent, about 1-2 minutes. Add spinach to pan. Let spinach wilt, about 30 seconds. Remove from heat — the skillet’s heat will continue cooking the spinach. Give spinach a couple of quick stirs. Taste for salt and pepper.

To assemble, spoon spinach and shallots onto plates. Spoon bacon mixture atop spinach. Drizzle a little fresh lemon juice atop bacon and mushrooms, sprinkle with onion chives and serve immediately.

Time: 30 minutes, including prep.

A baguette and some pinot grigio makes this a great light dinner.

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