Bacon Wrapped Mushrooms with Basil Mayonnaise
1/8 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons garlic, fresh minced
1 teaspoon basil, fresh leaves, chopped
1/2 cup olive oil
3 tbsp. olive oil
Salt and pepper
3 basil leaves, chopped
1 clove of garlic, chopped
2 dozen medium white mushrooms, whipped clean, stems removed
12 pieces of thin bacon
Instructions:
Make the Mayonnaise at least 4 hours before serving.
To make the mayonnaise: Combine the vinegar, mustard, basil and garlic in your blender and pulse a few times. Turn on high and slowly add the oil until it is blended well.
It should be thick like a mayonnaise.
Season with salt and pepper if desired. Chill. Serve on the side in a little ramekin for dipping. Great spread for small turkey sandwiches too!
Preheat over to 375 degrees
Combine the oil, a little salt and pepper, basil and garlic in a bowl. Toss in the mushrooms and stir to coat. Allow to sit in marinade for 20 minutes.
While the mushrooms are bathing, cook the bacon to about half done and remove to paper towels to drain.
Cut the slices in half and proceed to wrap the bacon around the mushrooms, securing them with toothpicks.
NOTE: If you want to step this preparation up just a notch, put a half a leaf of basil between the bacon and mushrooms when wrapping them.
Put the wrapped mushrooms on a cookie sheet and cook for 8-10 minutes until bacon crisps and mushrooms are tender.
Allow to cool a little before serving as the mushrooms have a lot of liquid in them that could burn your chin!
B-man
