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Spaghetti with bacon, mushrooms and cream sauce

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  • Serves: 2

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

You can make this creamy smoky sauce in batches and freeze it. It is fantastic with chicken and pork, or just on it’s own, as with this pork dish. For best results, use any kind of ribbon pasta, such as spaghetti, linguine, angel hair or pappardelle. Cook for according to the packet instructions and toss in the delicious, creamy mushroom sauce for the perfect finish. Top with grated Parmesan and fresh herbs to serve.

Ingredients

For the sauce:

  • 1tbsp olive oil
  • 6 rashers smoked streaky bacon
  • 250g white or chestnut mushrooms
  • 250ml double cream
  • 1 glass white wine
  • 1 garlic clove
  • 30g unsalted butter
  • 2 spring onions, finely chopped
  • 1tbsp thyme leaves thyme
  • Salt and freshly ground black pepper

For the pasta:

  • Dried spaghetti (cooked in a large pan of boiling water, according to packet instructions, approx. 8-9 mins)

That’s goodtoknow

Have you tried American bacon? It is sweeter and smokier than British bacon and works wonderfully well with this recipe

Method

  1. Clean and prepare the mushrooms (If there is a lot of soil, you can wash them in water and pat them dry with kitchen towel)
  2. Remove the stalks and reserve for the mushroom stock. Finely chop the tops.
  3. Make a simple mushroom stock by adding the stalks to a pan of water and bringing it to the boil. Once it boils, add a capful of wine and a crushed clove of garlic then turn down the heat and let it simmer.
  4. Add a knob of butter to a hot saucepan pan and add a splash of olive oil, which will stop the butter from burning. Add the spring onions and mushrooms and cook them down until all the water has been released (you will hear the sound change from a bubbling to a sizzling). Now add a splash of wine into the pan. The pan must be hot enough for the wine to bubble fiercely and burn off the alcohol. Once the booze has cooked off add 100ml of the mushroom stock to the mushrooms and leave to simmer.
  5. Cut the bacon into a fine dice and fry off until crispy. Reserve for later.
  6. Once the liquid of the sauce has reduced down again, add the cream and allow to simmer and reduce the flavours. When the sauce starts to bubble thickly it is ready. Add a tablespoon more of the mushroom stock to thin it out and then add the bacon and thyme. Season with salt and pepper to your taste.
  7. Stir through the cooked spaghetti. Finish with some chopped flat-leaf parsley and a sprinkle of freshly grated Parmesan.

By Keith Kendrick

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Pan-Roasted Halibut with Clamshell Mushrooms & Lemon Butter Sauce – Long in Name, Short in Shopping List

Above and beyond keeping things simple, and pardon the cliché, letting the natural goodness of the ingredients shine through, the beauty of a recipe like this pan-roasted halibut with clamshell mushrooms, is that there are just less things to possibly screw up. 

That should be great news to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yet another simple and delicious pan sauce. That’s really it, and much like our famous, “Just Chicken and Mushrooms” recipe, I think you’ll be amazed at how much flavor these few components provide.


Speaking of flavor, you can certainly use a non-stick pan here, which pretty much insures your fish will go un-mutilated; but as you’ll see in the video, if you use cast iron, or stainless steel, a little bit of fish flesh will form a fond on the bottom of the pan, which will give you a much richer base for the butter sauce.


In case you didn’t already know, mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish, or not, I hope you give this super simple, yet fabulous recipe a try soon. Enjoy!


Ingredients for 2 portions:
1 tbsp olive oil
1 tbsp butter, melted in oil
2 (7-oz each) halibut filets
salt and cayenne to taste
handful of clamshell mushrooms, or sliced un-cool, regular mushrooms
1/4 cup water
juice from 1/2 lemon, or to taste
1 tbsp chopped Italian parsley
1 1/2 tbsp butter to finish sauce

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Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still
a little ways off, but you’re already starting to wonder (worry?) what creative
side dishes will adorn the season’s holiday tables. This delicious, and very
versatile roasted mushroom and potato salad could be worth a look. 


“Wild” mushrooms have never been less so, and that’s a good
thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take
a nice safe grocery store over actual labor anytime. Especially since the
selection has gotten so much better over the years. You can easily find 5-6
varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible
additions being as numerous as they are obvious. One geometrical change I’d
make next time, would be to quarter the potatoes instead of halving them, to
add surface area, as well as decreasing the cooking time.


Not only is this salad good hot, room temp, and cold, but it also
works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!


Ingredients for 6 portions
2 tbsp olive oil, more as needed
2 lbs new yellow or red potatoes
1 lb trimmed wild mushrooms
2 oz pancetta
salt and pepper to taste
3 tbsp sherry vinegar
2 tbsp tarragon
2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then
turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s
sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then
about 20-30 more with the mushrooms, tossing a few times. Don’t stop until
everything is looking awesome.