Michael Symon's Pan Seared Portobello Mushrooms with Bacon and Blue Cheese
- 5 Portobello Mushrooms (cleaned)
- 2 tablespoons Butter
- 1/2 pound sliced Bacon (chopped)
- 1 Onion (finely chopped)
- 3 tablespoons All-Purpose Flour
- 2 cups Chicken Stock
- 1/2 cup Milk
- 3/4 cup Blue Cheese
- 1/2 cup Parsley (chopped)
- Olive Oil
- Salt and Pepper
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil. Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes. Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent. Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk. Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning. Add the parsley.
- Spoon the gravy on top of the mushrooms and serve.