Made this to use the leftover mushrooms from the previous night. Served over the leftover rice from the previous night.
- 8 strips of bacon
- 1 medium onion, diced
- 4 celery stalks, diced
- 12 oz baby portabello mushrooms, halved
- Optional: 3 slices of ham, diced
- 8 oz hummus
- 4 tbsp Salsa Con Queso
- 1 tbsp-¼ cup heavy cream or milk
- ½ tsp worcestershire sauce
- 1 tbsp cream cheese
In a large skillet, fry up the bacon until crispy. Take it aside and crumble. Saute onions and celery in bacon grease until tender, then reduce heat to medium-low and add mushrooms. Cook the mushrooms about 5 minutes — you’re not trying to fry the mushrooms all the way through yet. Reduce heat to low. If you want a bit more protein and have some spare ham laying around, toss it in now. Add hummus and queso to the pan and stir. Add cream or milk to thin the sauce to a medium or medium-thick consistency. Add a dash of worcesterchire sauce for flavor and then incorporate the cream cheese. Return the bacon to the pan. If you’ve got a bit of balsamic vinegar left over, go ahead and drizzle some over the top.
Simmer, covered, over low heat for about 15-20 minutes. Serve over rice.
This makes a very delicately-flavored but savory sauce. I gave some thought to adding some curry powder to kick it up a notch, but it’s occurred to us that our son might appreciate it if Leah avoided spicy foods until his stomach gets used to this thing we call “digestion”.