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Preparation:.
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In a large, heavy skillet, combine bacon and onions.
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Cook over medium heat until onions are very soft, and dark brown, about 1 hour.
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While hot, puree in food processor.
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Set aside and keep warm.
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You'll need 1 cup puree for this recipe.
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Mashed potatoes:.
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Boil potatoes in salted water until tender.
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Meanwhile, scald heavy cream (just before it begins to boil).
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Drain and rice potatoes in a food mill.
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Note: if you don't have a potato ricer, or a food mill, just use a potato masher.
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Transfer potatoes to a large bowl, add cream and stir vigorously.
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Add butter, continuing to stir potatoes Stir in olive oil.
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Adjust seasoning with salt and white pepper.
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Set aside and keep warm.
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You will need 3 cups for this recipe.
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Mushrooms:.
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Prepare a hot grill.
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Remove stems and gills from mushrooms.
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Brush mushrooms with olive oil; season with salt and pepper.
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Grill 2 to 3 minutes per side.
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Remove from grill.
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Fill mushrooms with bacon puree'.
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Spoon a good size dollop of mashed potatoes over the bacon.
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Top with a slice of cheese and a slice of prosciutto, pleated to fit.
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Place mushrooms on cooler part of grill until cheese is melted and gooey.
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While mushrooms are warming, season radicchio with salt and pepper.
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Grill both sides until slightly wilted and starting to turn brown.
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Final preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice, and garlic.
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Divide onto four plates.
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Top each with a stuffed mushroom.
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Serve immediately.
