Best 5 Mushroom And Bacon Sauce Recipes

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
• Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
• Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

MUSHROOM AND BACON SAUCE

Steps:

• Heat the oil in a pan over medium heat, add the onion, garlic, bacon and mushrooms, and cook until the onion is well softened-about 8 minutes.
• Add the sherry, and allow it to reduce a little.
• Add the lemon juice, paste, stock powder, and cream.
• Cook for about 5 minutes more or until reduced to a nice sauce consistency.
• Season to taste with pepper and stir through the herbs.
• Serve over steak or chicken breast.

RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE

Steps:

• Lightly coat the rabbit pieces in seasoned flour.
• Heat the butter and oil and fry the rabbit pieces until golden brown.
• Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
• Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
• Return the rabit to the pan.
• Cover the pan and simmer about 1 hour or until the rabbit is tender.
• Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
• Add to the rabbit for the last few minutes of cooking.
• Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

CHICKEN THIGHS W/CREAMY MUSHROOM AND BACON SAUCE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the mean time, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

PASTA WITH MUSHROOM, BACON AND WALNUT SAUCE

Steps:

• Cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain.
• Meanwhile, melt the butter in a deep fry pan over medium heat. Add the bacon and cook for 2 minutes. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
• Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
• Add the drained pasta and parsley to the sauce, tossing together until heated through.
• Divide among sering bowls, then sprinkle with remaining nuts and extra cheese.