Garlic Bacon Mushrooms made with Pompeian Extra Virgin Olive Oil

I love cooking with different types of ingredients and trying out new things, but sometimes I love just using what I know will taste amazing and what I know works for my recipes. For the recipe i'm going to share with you today, I used Pompeian Extra Virgin Olive Oil to do all my sautéing.  I've cooked with this oil quite a bit in the past and I always love how amazing my recipes come out when I use it! It has a great flavor and is perfect for sautéing! It's a super high-quality product that is very affordable -- which is a huge plus!

It's also great for roasting veggies and browning meat for stews... Perfect for that cool-weather cooking! Oh, and I'm also going to be using it to make a big batch if Pesto this week -- yum! 

For the very special recipe I have prepared for you today, I decided to use a few of my favorite things! Mushrooms are one of my favorite things to cook with... So is bacon...And Garlic... and Pompeian Olive Oil, of course... Which is why I came up with the recipe below for Garlic Bacon Mushrooms. Makes sense, right? This recipe is great as an appetizer, a topping for steak, chicken, pork ... Or simply just eaten by the forkful as you stand over the pan. The possibilities are endless, really...

Garlic Bacon Mushrooms Recipe:

Ingredients:

16 ounces fresh sliced mushrooms

8 cloves fresh garlic, minced

6 slices bacon

2 tablespoons Pompeian Extra Virgin Olive Oil

2 tablespoons fresh chopped parsley

Salt & Pepper

Instructions:

In a large skillet over medium heat, fry bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tablespoon bacon grease and add 2 tablespoons Pompeian Extra Virgin Olive Oil. Add garlic, cook for two minutes then add mushrooms. Saute mushrooms for 7-8 minutes. Add bacon and cook for additional 1-2 minutes. Sprinkle with fresh parsley and serve. 

Makes about 2 cups.

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**I was provided a free Pompeian product for review. All thoughts and opinions are 100% my own.**

Brandied Mushroom Burgers

I'm starting to believe that my cravings for this pregnancy were trying to tell me all along that I was having a boy. When I was pregnant with my daughter all I wanted was dessert, fruit and mexican food. This time... all I want is greasy, cheesy, fried man-food. Especially burgers. I could live on burgers right now. And fries with tons of ketchup... mmm. It's been such a struggle not to gain 500 pounds this pregnancy, but somehow I've made it this far and haven't done so bad! Probably because I haven't actually allowed myself to eat said greasy food every single day... Yeah, that's probably why.

The other night my hubby specifically requested a burger for dinner and I was so happy. I decided to use what I had on hand and whip up what can only be described as... a delicious burger. It's true. That's the best way to describe it. I'm going to be making these burgers again very, very soon because we couldn't get enough of them and I have a feeling you won't be able to either!

Brandied Mushroom Burgers Recipe: {Print Recipe}

Ingredients:

2 pounds lean ground beef

2 tablespoons butter

2 tablespoons oil

1 large onion (sliced)

2 tablespoons brandy

2 tablespoons Worcestershire sauce

1 beef bouillon cube (crushed)

1 tablespoon ketchup

1/4 cup water

4 large hamburger buns

4 slices swiss cheese

lettuce, sliced onion, tomato (whatever toppings you like!)

Instructions:

Season and form 4 hamburger patties from the ground beef (I use seasoning salt and pepper). Sear and cook burgers in a skillet over high heat, only turning once (about 5-6 minutes per side, or until cooked how you like it). Add cheese during the last minute of cooking. Remove from pan. 

Add 2 tablespoons butter and 2 tablespoons oil to pan and reduce to medium heat. Add onions and mushrooms. Cook, stirring occasionally, for about 5-6 minutes, or until onions are soft. Add Worcestershire sauce, beef bouillon, ketchup and water. Turn up the heat slightly, bring to a boil, and simmer until most of the liquid is gone. Serve over the top of the burgers. Top with lettuce, onions, tomatoes and whatever condiments you like. 

Recipe yields 4 large burgers.