Jul 14 2026

Restaurants›Vanbarry's Public House›The Dizzy Pig Recipe

The Dizzy Pig Recipe

Inspired by Vanbarry's Public House

Time30m

Serves4

Sautéed mushrooms, bacon & Swiss

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

1
Prep the Ingredients
Clean and slice the mushrooms. Chop the garlic finely. Dice the bacon into small pieces. Shred the Swiss cheese if not pre-shredded.

Cooking

2
Cook the Bacon
In a large skillet over medium heat, add the diced bacon. Cook for about 5-7 minutes until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3
Sauté the Mushrooms
In the same skillet, add the olive oil and heat over medium-high. Once hot, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally until they are browned and tender.
4
Add Garlic and Seasonings
Add the minced garlic to the skillet with the mushrooms. Stir in the salt and black pepper. Cook for an additional 2 minutes until the garlic is fragrant.
5
Combine Ingredients
Return the cooked bacon to the skillet and mix well with the mushrooms. Sprinkle the shredded Swiss cheese over the mixture and cover the skillet. Allow the cheese to melt for about 2-3 minutes.
6
Garnish and Serve
Once the cheese is melted, remove from heat. Garnish with fresh parsley. Serve hot as a delicious side dish or topping.

More from Vanbarry's Public House