The Mushroom Council provided this recipe.
1 1/2 pounds white button mushrooms, sliced
1 cup onions, chopped
1 1/2 tablespoons garlic, minced
2 teaspoons oregano leaves, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large (10 ounces) Italian bread shell
1 cup Mozzarella cheese, shredded
1/2 cup plum tomatoes, sliced
In a large skillet over medium heat cook bacon until crisp, about 5 minutes. Transfer to a paper towel; crumble; set aside.
Pour off all but 4 tablespoons bacon fat. Add mushroom, onions and garlic; cook, stirring occasionally, until most of the liquid evaporates, 7 to 8 minutes. Stir in crumbled bacon, oregano, salt and black pepper. (Yields 3 1/2 cups).
Preheat oven to 450° F. Place bread shell on a pizza pan or baking tray. Sprinkle cheese over shell. Spoon 1 3/4 cups drained mushroom bacon mixture over cheese. Top with tomatoes. Bake until hot and cheese is melted, about 10 minutes.
Wilted Greens with Mushroom Bacon Sauté
Toss 1 3/4 cups hot mushroom bacon mixture with 4 cups mixed salad greens, 1/2 cup sliced tomatoes and a squeeze of lemon juice. Sprinkle with grated Parmesan cheese.
Pasta or Rice with Mushroom Bacon Sauté
Toss 1 3/4 cups hot mushroom bacon mixture with 2 1/2 cups cooked rice or rotelle pasta. Sprinkle with grated Parmesan cheese.