Ingredients with Measurements:
- 1 lb Fistulina Hepatica, sliced
- 6 slices of bacon, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the mushrooms, onion, and garlic. Cook until the vegetables are tender.
4. Add the sliced Fistulina Hepatica to the skillet and cook for 5 minutes.
5. Grease a baking dish with olive oil.
6. Transfer the Fistulina Hepatica mixture to the baking dish.
7. Sprinkle the cooked bacon on top of the Fistulina Hepatica mixture.
8. Cover the baking dish with aluminum foil.
9. Bake in the preheated oven for 30 minutes.
10. Remove the aluminum foil and bake for an additional 10 minutes or until the top is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 8g
Protein: 16g
Substitutions for ingredients:
- You can substitute the Fistulina Hepatica with any other mushroom of your choice.
- You can substitute the bacon with pancetta or prosciutto.
Variations:
- You can add chopped tomatoes to the Fistulina Hepatica mixture.
- You can add grated Parmesan cheese on top of the bacon before baking.
Tips and tricks:
- Make sure to slice the Fistulina Hepatica thinly for even cooking.
- You can add a splash of white wine to the skillet when cooking the vegetables for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Baked Fistulina Hepatica with Bacon and Mushrooms on a bed of arugula or spinach.
Garnishes:
- Garnish with chopped parsley or basil.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the top is not golden brown after removing the aluminum foil, broil for a few minutes until desired color is achieved.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing.
- Cook the Fistulina Hepatica to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Fistulina Hepatica, also known as beefsteak fungus, is a type of mushroom that grows on trees. It is commonly found in North America, Europe, and Asia.
Flavor profiles:
- The Fistulina Hepatica has a meaty texture and a slightly nutty flavor. The bacon adds a smoky and salty flavor, while the mushrooms and onions add a savory and earthy flavor.
Serving suggestions:
- Serve the Baked Fistulina Hepatica with Bacon and Mushrooms as a main dish for dinner.
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