Minimally Invasive

adapted from Food Network1 slice bacon, chopped
1 teaspoon parsley, chopped
1 small clove garlic, minced
1 teaspoon olive oil
4 oz. hen of the woods mushrooms, thickly sliced
handful of grape tomatoes
olive oil
salt to taste
freshly ground black pepper to taste
1/4 teaspoon fresh thyme, chopped
splash of white wine
truffle oil
chopped parsley, for topping

Preheat oven to 400 degrees. Quarter grape tomatoes and toss with olive oil, salt, and thyme. Roast on a greased baking sheet until tomatoes are soft and starting to blister, about 15 minutes.

While tomatoes are roasting, sauté bacon, parsley, garlic, and olive in pan until bacon fat has rendered. Add mushrooms, a light sprinkling of salt and pepper, and cook, stirring occasionally, until mushrooms are dry. Add roasted tomatoes and a splash of white wine to the pan and cook until mushrooms are dry again.

To serve, drizzle with truffle oil and topped with chopped parsley.

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