Shaina Olmanson from Food for My Family shares one of her favorite summer entertaining dishes, which combines the earthy flavor of mushrooms with the saltiness of bacon and acidity of apple cider vinegar. As a party hostess, Shaina is certain this dish will be a crowd pleaser at any summer event.
Last week I hosted a get-together for a few friends. It was a gorgeous day outside, we all stood on my newly-built patio, sipping drinks and eating. It’s the eating part that interests me the most.
The process of entertaining when the weather is nice and we can enjoy face time under a setting sun is one that will never get old for me. Are you planning on entertaining this summer for a neighborhood barbecue, a bridal shower, or Fourth of July? Finger food is always welcome and encouraged.
In this Bacon-Wrapped Rosemary Mushrooms recipe the earthy rosemary and mushrooms just beg to be put together and the apple cider vinegar cuts through just enough to make sure that cold-smoked saltiness from the bacon isn’t too much.
Bacon-Wrapped Rosemary Mushrooms
(makes 12 appetizers)
- 12 mini portabella or button mushrooms
- A handful of rosemary sprigs
- ¼ cup apple cider vinegar
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- 6 strips of thin bacon, sliced in half
1. Clean the mushrooms and cut the stems. Using a mortar and pestle, mash a tablespoon of rosemary sprigs and add to a medium-sized bowl. Reserve the remaining rosemary. Mix in the apple cider vinegar and the salt. Slowly whisk in the oil to create an immersion. Add the mushrooms and marinate for at least 20 minutes.
2. Preheat the oven to 400º F. Drain the mushrooms. Wrap a ½ slice of bacon around each mushroom along with a small piece of rosemary, securing with a toothpick, if necessary, or placing on a baking sheet, seam side down. Repeat until all mushrooms are covered
3. Bake for 15-18 minutes or until bacon is crisp. Remove from the oven and allow to cool slightly. Serve warm.