Champignons with lard on the fire

4 servings

15 minutes

Grilled mushrooms with bacon is a simple yet incredibly aromatic recipe that embodies the spirit of Mexican cuisine. Inspired by open-fire cooking traditions, it is perfect for picnics and outdoor evenings. The sweet, earthy flavor of the mushrooms harmonizes with the rich, salty-smoky note of the bacon, creating a rich palette of flavors. Grilled over coals, the mushrooms acquire a light smokiness while the bacon becomes crispy, adding textural contrast. This dish not only delights with its gastronomic nuances but also offers a unique way to enjoy the relaxed atmosphere of Mexican leisure. Serve the mushrooms hot, complemented by fresh herbs, salsa or lime wedges for a refreshing accent.

Energy value per serving

• Calories: 233
• Proteins: 6g
• Fats: 23.5g
• Carbohydrates: 1.2g

Ingredients

• Salo: 100 g
• Fresh champignons: 500 g

Cooking steps

1. Separate the mushroom stem from the cap. Cut the lard into small slices.

   Required ingredients:

   • Salo: 100 g
   • Fresh champignons: 500 g

2. Place slices of lard on the mushrooms.

   Required ingredients:

   • Salo: 100 g
   • Fresh champignons: 500 g

3. Place the mushrooms on the grill and roast over coals for 10 minutes.

   Required ingredients:

   • Fresh champignons: 500 g