Warm Bacon-Mushroom Vinaigrette

mushroom salad dressing vinegar bacon parsley bon appétit

The Bon Appétit Test Kitchen

Makes about 1 cup

Source

Ingredients

4 ounces bacon (about 4 slices)

2 cups sliced mushrooms

3 tablespoons Sherry vinegar

2 tablespoons vegetable oil

kosher salt

freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Method

Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.