Ingredients
1 package (7 ounces) elbow macaroni1/4 pound sliced bacon, diced1/2 pound sliced fresh mushrooms1/3 to 1/2 cup sugar2 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper2/3 cup cider vinegar1/2 cup chopped onion1/2 cup chopped celery1/2 cup sliced radishes2 tablespoons minced fresh parsley
Preparation
Cook macaroni according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.
