1/2 pound bacon
1/2 pound mushrooms, sliced
1/2 inch slice lemon pepper, seeded and sliced
1/2 onion, sliced
1/2 pound celery, sliced
1 cup diced celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon dried sage
1 cup chopped fresh thyme
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried basil
1 dash dried oregano
1 dash dried basil
1 dash garlic powder
1 dash dried marjoram
2 tablespoons olive oil
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and crumble bacon.
Place mushrooms, lemon pepper, onion, celery, celery, parsley, basil, thyme, sage and thyme in a medium bowl. Mix thoroughly.
Stir bacon grease into mushroom mixture. Place mushroom mixture in skillet. Cook over medium heat until meat is evenly browned. Remove mushrooms mixture from skillet and set aside.
Heat olive oil in a small skillet over medium heat. Add mushrooms and celery mixture and saute for 5 minutes. Add salt and pepper to taste. Cook for 1 minute and remove from heat.
Add mushrooms and celery mixture to skillet. Cook for 2 minutes and stir in bacon grease. Cook over medium heat for 2 minutes.
Return pan to heat and add vinegar, onions, celery and garlic powder. Bring to a boil, stirring constantly, until all vegetables are tender but firm.
Return pan to heat and add mushrooms and celery mixture. Return pot to a boil, stirring constantly, until all vegetables are tender but firm.
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Since I am staying away from processed vs natural products, I cannot vouch for the fact that these are virgin products. Perhaps these ingredients were damaged in the processing but then reMaciumiated and made into meal. Inevitably this results in inferior results.
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