I call this beautiful side dish a stew, because with the meatiness of the mushrooms, you really could enjoy this as a main coarse. So full of flavor and textures it's well worth the time. REMEMBER: adjust to your families taste and budget. I make this frequently with only baby bellas, leaving out the gourmet mix of mushrooms and the extra expense. BUT, nothing, I mean nothing can replace the varied earthiness of the mix of mushrooms that you probably don't use everyday. Needs a little more sauce? Add some additional sherry and an extra teaspoon or so of dijon mustard. ENJOY!!
1For your prep, clean all veggies. Cut carrots into quarters long way. Slice potatoes thinly. Slice mushrooms, don't over cut you gourmet mushroom like the oyster or porcini's.
Cut bacon in small pieces. In an oven safe pan, get the bacon on the stove, to start the fat rendering process
2Once cooked, remove the meat, leave the fat, put in onions, potatoes, and carrots, Stir for several minutes as the veggies begin to cook. (aprox. 7-8 minutes) add garlic to the mix.
3Add Olive oil, stock and other seasonings, combine well, Salt and pepper to taste. Add olives and capers, mix, continue to cook over medium high heat, stirring gently. Another 5-7 minutes or so.
4In another pan, place the bacon and the mushroom in for their own private time to blend the flavors, about 2 minutes
5Finally, mix the mushroom / bacon pan contents into the other ingredients. Mix and cover. Place into the center of a preheated oven at 325. This should cook until tender, up to 50 minutes. About 1/2 way through, take out, check and stir. If you need to add more sherry or stock, now would be a great time to do so.