Roasted Mushrooms With Bacon and Eggs From Downtown Italian
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 pound shiitake mushrooms, stems removed, sliced or torn into ¾-inch-thick pieces (about 6 cups)
- 3/4 teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
- 3 1/2 ounces bacon or pancetta, diced
- 4 garlic cloves, thinly sliced
- 2 tablespoons thinly sliced hot pickled peppers (preferably B&G brand, stems and seeds removed; see Note)
- 6 to 8 fresh basil leaves, torn
- Freshly squeezed juice of 1 lemon
- 4 large eggs (preferably free range, farm fresh)
- 4 ounces ricotta salata or Parmesan cheese, for garnish
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments