1 stick unsalted butter
2 slices sliced lean bacon, chopped
1 whole onion, chopped
pinch oregano
pinch thyme
1 small minced red pepper
1 small minced green pepper
1 lb small mushrooms
3/4 teaspoon salt
1/4 cup red wine
1/2 teaspoon black pepper
1/4 cup heavy cream
1/4 cup minced fresh parsley
In a saucepan heat the butter over moderate heat until the foam subsides. Cook the bacon in it, stirring, for 2 minutes until cooked partially but not crisp. Add the onions, thyme and oregano and cook the mixture for 5 minutes. Increase the the heat to high, add the bell peppers and cook stirring for about 1 minute. Add the mushrooms and salt and cook, stirring, until most of the moisture is evaporated. Add wine and black pepper and cook for an additional minute. Spoon mixture into serving dish and sprinkle with parsley.
Source: Chef Ron Long
The Picture shows CCFCC founding Member Ron Long. Ron passed away the Summer of 2005.
I will miss you my friend. 😥