Bacon and Mushroom Melt with Squash Soup
Cooking With Janine Newsletter
This is a quick and simple recipe to enjoy on cool fall days. I like this recipe as it only takes 30 minutes to prepare from start to finish but if you are having company most of the work can be done in advance so it is heat and serve. With the warm butternut soup and the savoury flavour of the mushroom melts it’s a great meal to warm up to after being outside enjoying the crisp fall weather whether. I have made this a few times on days when I have been out hiking or raking the leaves and winterizing the gardens.
Ingredients
5 strips bacon chopped into 1 inch pieces
3 Cups mushrooms
1 ½ cups mozzarella cheese
2 tbsp fresh Thyme
4 cups butternut squash diced
2 cups chopped red onion
2 tbsp Dijon mustard
4 cups vegetable broth (you can use chicken as well)
2 tbsp crushed garlic
4 Artisan buns or Brioche buns or rye bread
1 cup cream
Directions
Preheat oven to 450
Thinly slice mushrooms, strip the thyme leaves,
Spread the bacon out on a parchment lined cooking sheet and cook in the middle of the oven for 10 minutes or until cooked through.
Heat a large pot over medium high heat then add 2 tbsp olive oil, squash and half the onions. Sautee for about 3 minutes until veggies have softened slightly. Once softened add in crushed garlic, broth, thyme. Cover and bring to a boil. Once boiling reduce heat to medium and cook until squash is tender.
While squash cooks heat a non-stick pan over medium high heat add in 3 tbsp oil (butter if you want a richer flavour) add the mushrooms and remaining onions. Cook stirring until golden brown and season with salt and pepper.
Place buts cut side up on cooking sheet and brush each side with Dijon mustard and top with mozzarella. Toast the buns in the middle of the oven until the cheese starts to brown. Once melted top bottom bun with mushrooms and bacon and then add top bun.
Add cream to the squash and stir. For chucky soup use a masher to break down the squash if you prefer a creamier soup you can puree with either a handheld blender or pour mixture in blender and pulse until smooth and return to the pot.
Lunch or dinner is now served. Perfect meal for a fall day