Roasted Wild Mushrooms, Onions, Peppers With Bacon Recipe

Preheat the Oven

Preheat your oven to 200°C (400°F) to ensure that it is hot enough for roasting the vegetables.

Prepare the Vegetables

Clean the wild mushrooms thoroughly with a damp cloth to remove any dirt. Slice larger mushrooms into halves or quarters for even cooking. Chop the red and yellow bell peppers into bite-sized pieces and slice the onion into thin wedges.

Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess fat, leaving the rendered fat in the skillet.

Combine Ingredients

In a large mixing bowl, combine the prepared wild mushrooms, bell peppers, and onion. Add the crispy bacon, crumbled into pieces, and drizzle with olive oil. Season with salt, black pepper, and fresh thyme. Toss everything together until well coated.

Spread on Baking Sheet

Spread the mixture evenly on a large baking sheet lined with parchment paper to prevent sticking.

Roast the Vegetables

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir the mixture halfway through cooking for even roasting.

Serve Hot

Remove the baking sheet from the oven and let it cool for a minute. Serve the roasted wild mushrooms, onions, and peppers warm, garnished with additional fresh thyme if desired.