Timing Recipes
Let’s talk about timing for a moment. Timing dishes with multiple components is hard. Attempting to write down times on a recipe for others to follow is really hard. It’s really hard because there is a lot of uncertainty involved. For example, this Warm Mushroom and Bacon Salad recipe seems simple because the roasting of the mushrooms, onions, and bacon all take exactly 15 minutes, right?
Well, consider this: what if the mushrooms I used when writing this recipe were smaller than the ones you bought? What if you have thick cut bacon while I’m using flimsy, thinner slices? And on top of this, it is not uncommon for oven calibrations to become inaccurate over time. If you have a probe thermometer, try preheating your oven and sticking the probe in, wait for it to preheat, and check your thermometer display. You may be shocked at how far off your hotbox actually is compared to what it says.
Despite all this, do not despair! These are only minor inconveniences, and we can adapt. The point I want to make is this – use times in recipes as an estimate, but always keep an eye on your food. However, something to keep in mind here – it’s generally a good idea to keep your oven door shut when things are cooking inside. Opening it for even the quickest of peeks lets out a lot of heat, it takes time to heat back up, the cooking process is interrupted, and then cook times will surely be longer than expected and you’ll be waiting longer until you have a finished product. Use your oven light and peek in through the window!
Important Note
And if all else fails, if you accidentally burn your ingredients or something doesn’t turn out right, it’s okay. The sun will continue to shine, somewhere Guy Fieri will still be “rolling out” (whatever that means), and the birds will sing once again come morning. Even pro chefs burn things and ruin entire meals. Be patient and kind with yourself – we all mess up in the kitchen and it’s a-ok! Cooking, more than anything else, is about having fun being creative – don’t let one silly mistake ever ruin that fun! Besides, burning dishes is what takeout is for.
Notes for Warm Mushroom and Bacon Salad
- Add some sautéed spinach for more color and nutrition!
- When seasoning the mushrooms and onions before roasting, go light on the salt! Soy sauce will add a lot. You can add salt at the end if it needs, but you cannot take it out of the dish.
Warm Mushroom and Bacon Salad
Ingredients
- 12 oz White Button or Portabella Mushrooms
- 1 medium-sized Sweet Onion
- 4 slices Bacon
- 4 Green Onions
- 2 Tablespoons Soy Sauce
- 1/4 teaspoon Sriracha
- 1 Tablespoon Honey
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Rice Vinegar
- 1 Tablespoon Canola Oil
- 1/4 teaspoon Sesame Oil
- Green Onion for Garnish (optional)
- Sesame Seeds for Garnish (optional)
Instructions
- Preheat oven to 400° F
- Unpackage your mushrooms and wipe off any dirt with a paper towel. You can also rinse them off in the sink – they won't absorb water if you only wash for a few seconds. Check the bottom of the stems as dirt likes to hide there!
- Slice mushrooms into quarters, cut onion into large bite sized chunks, separating the layers, and lay out on a cookie sheet with your slices of bacon. Toss the mushrooms and onions with just enough canola oil to coat lightly, season with salt and pepper, and spread out so no pieces are touching any other to ensure even cooking. Toss in the oven for 15 minutes.
- As your ingredients are roasting, prepare the dressing: add Soy Sauce, Honey, Red Pepper Flakes, Rice Vinegar, Canola Oil, and Sriracha to a bowl and mix well. Then, slowly drizzle in oils while whisking (you can use a fork too) vigorously.
- Once mushrooms, onion, and bacon are roasted, chop up the bacon into large, bite-sized pieces, and toss with the dressing. Serve right away while the bacon remains crispy! Garnish with green onion and sesame seeds if you're feeling fancy.
