Good Morning America Recipes

Emeril's Smoked Cremini Mushrooms and Rendered Bacon

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

GMA Recipes
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Servings:4
Difficulty: Moderate
Cook Time: min

In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.

D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.

Ingredients

  • 3/4 pound cremini mushrooms, halved, or quartered if large
  • 1 1/2 teaspoons Essence
  • 4 teaspoons olive oil
  • 1/2 pound apple bacon, diced
  • Special equipment: stovetop smoker
  • Cooking Directions

    In a medium bowl, combine the mushrooms, Essence and olive oil. Toss to combine and place on the rack of a stovetop smoker. Prepare the smoker over medium-high heat using applewood smoking dust, or the smoke chips of your choice. When the smoker begins to smoke, close the lid. Smoke the mushrooms until cooked through, about 20 to 25 minutes. Remove from the smoker and set aside until ready to use.

    While the mushrooms smoke, place the bacon in a 10-inch saute pan over medium-low heat and render the fat from them until they are just beginning to get crispy, 10 to 12 minutes. Remove the bacon from the pan using a slotted spoon and transfer to paper towels to drain. Set aside until ready to use.

    *Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

    Recipe Summary

    Main Ingredients: apple bacon, cremini mushroom, emeril's original essence

    Course: Side Dish


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