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.
1
Separate the mushroom stem from the cap. Cut the lard into small slices.
- Salo (cured pork fat): 100 g
- Fresh button mushrooms: 500 g
2
Place slices of lard on the mushrooms.
- Salo (cured pork fat): 100 g
- Fresh button mushrooms: 500 g
3
Place the mushrooms on the grill and roast over coals for 10 minutes.
- Fresh button mushrooms: 500 g
