Ingredients

• 3 sl bacon, chopped
• 2 C leeks, thin slice
• 4 C mushrooms, quartered
• 2 t lemon zest
• 1 T fresh thyme leaves
• 3/4 C chicken broth

Instructions

1. Cook the bacon in a skillet until half-done, then add the leeks and cook until the leeks are soft. Transfer the bacon and leeks to a bowl, leaving the fat in the pan.
2. Cook the mushrooms in the bacon fat until browned. Add the lemon zest, thyme, the leek-mushroom mixture and lots of fresh ground pepper (10 grinds or so).
3. Add the broth to the pan, bring to a boil, deglaze the pan, cover and braise slowly until the mushrooms are very tender, then raise the heat and boil uncovered until the broth is reduced considerably.
4. Plate and serve.

Source: Best of Fine Cooking Side Dishes 2007

Contributed by: Skip