Bacon and Mushroom Ragout

Bacon and Mushroom Ragout


Prep Time

Total Time

Gluten Free





This recipe was created by student Chef Carly Yezzo participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition. We're giving you the details on the bacon-focused portions of their recipes, but don't miss out on seeing their full recipes!

For the full recipe, click here.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information


2oz onion, small dice
2oz carrot, small dice
2oz celery
3ea garlic cloves
6ea thyme
2oz tomato
1 1/2 C Port wine
1 1/2 C Sherry wine
2 C chicken stock
1lb Cherrywood Smoked Bacon Slab
1 pint, white mushrooms, quartered
Salt, to taste
2 Tbsp parsley


Bacon and Mushroom Ragout Prep Directions

Step 1

Sauté onion, carrot and celery in pot until soft.

Step 2

Stir in garlic, thyme and tomatoes.

Step 3

Deglaze with Port and Sherry wine.

Step 4

Add chicken stock.

Step 5

Place bacon slab in the pot and cover with foil.

Step 6

Braise in oven at 350°F for 1 hour.

Step 7

Medium dice the bacon slab and sauté with mushrooms.

Step 8

Strain braising liquid into another pot and reduce to nape.

Step 9

Season sauce with salt and add the bacon, mushrooms, and parsley.

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