3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3670. XIACHAO NIUGAN JUN (MUSHROOMS with BACON, GREEN CHILES and SCALLIONS)

makes 2 servings 


2 tablespoons canola oil 
3 ounces thick slab bacon, cut into 1/8 inch matchsticks 
10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced 
2 Thai green chili, stemmed thinly sliced 
4 scallions, cut into 1/2 inch pieces
kosher salt, to taste
cooked rice, for serving

Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add bacon and cook, stirring often, until its fat renders and it is crisp (5 minutes).

Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).

Add scallions and cook, stirring constantly, until fragrant (1 minute). Season with salt and divide between two shallow serving bowls; serve with rice.


bacon recipe source: Member #610488, Food.com; this recipe originated in Duan Jia Deng, a village in Yunnan Province, China

3446. BALSAMIC BRAISED BEEF BRISKET with BACON and MUSHROOM

makes six servings


extra virgin olive oil
1 5-pound beef brisket 
kosher salt 
¼ lb slab bacon or 4 to 5 slices of bacon, cut into lardons 
4 onions, thinly sliced 
4 celery ribs, sliced thin on the bias 
4 cloves garlic, smashed and finely chopped 
1½ lb cremini mushrooms, stemmed and sliced 
2 cups balsamic vinegar 
3 cups chicken stock 
1 thyme bundle 
4 bay leaves
Bunch fresh chives, finely chopped

Preheat the oven to 375°F. Coat a large wide, shallow pan with olive oil and bring it to high heat. Season the brisket generously with salt and add it to the pan. Brown the meat well on all sides, about 20 minutes total. Remove the brisket from the pan and reserve. Ditch the oil. Add a few drops of fresh oil to the pan and toss in the bacon. Bring the pan to medium heat and cook until the bacon is brown and crispy, 6 to 7 minutes. Toss in the onions, celery, and garlic and season with salt. Cook until the veggies are tender, 7 to 8 minutes. Add the mushrooms and cook for 2 to 3 more minutes. Add the balsamic vinegar and cook until evaporated by half, 5 to 6 minutes. Season with salt if needed. Transfer the mixture to a roasting pan and lay the brisket on top. Add the chicken stock and jiggle the pan to nestle everyone together comfortably. Toss in the thyme bundle and bay leaves. Cover the pan with foil and place in the oven. Braise the brisket for 1 hour, then turn and braise for 1 more hour. Remove the foil and cook for 30 minutes more. Remove the brisket from the oven, transfer to a cutting board, cover loosely with foil, and let rest for 20 minutes. Skim any excess fat from the cooking liquid, taste, and reseason if needed. Slice the brisket against the grain on the bias. Serve drizzled with the sauce and sprinkled with chives.


bacon recipe source: Anne Burrell, Own Your Kitchen; Kitchen Daily

3415. MUSHROOM SOUP with BACON

yields 6 to 8 servings


5 slices bacon, cut crosswise into 1/2-inch lengths

2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.

To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.

 

Garnish the soup with the chopped fresh parsley

 

bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network

3383. PASTA with MUSHROOMS, SPINACH, BACON and MT. TAM CHEESE

serves 4 to 6 


8 ounces whole-wheat spaghetti

3 tablespoons dried whole-wheat bread crumbs 

2 teaspoons extra-virgin olive oil, divided  

3/4 pound sliced cremini or other mushrooms 

4 cloves garlic, finely chopped  

1/4 teaspoon fine sea salt 

1/4 teaspoon ground black pepper  

4 slices cooked bacon, crumbled 

1/2 cup dry white wine  

10 ounces baby spinach leaves (about 6 packed cups) 

1/2 wheel (5 ounces) Mt. Tam cheese, chilled, diced, divided

Bring a large pot of salted water to a boil. Add spaghetti and cook until just tender, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes. Transfer to a plate. Wipe out the skillet, add oil and return the skillet to medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes. Add bacon and wine. Cook 2 minutes. Add spinach, stirring until it is wilted.

Add pasta and half of the cheese to the skillet and remove from the heat. Stir until combined; add some of the reserved pasta water if pasta seems dry. Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.


bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

3232. STUFFED PATTYPAN SQUASH with BACON, MUSHROOMS and KALE

serves four


1/2 cup cooked quinoa
1 mature pattypan squash, 2-3 pounds, washed, top cut open, seeded, and flesh scooped out (and saved)
3 slices bacon
1 small onion, chopped
6 cloves garlic, chopped
1/4 pound cremini mushrooms, chopped
1 bunch kale, chopped finely
1 slice bread, diced into breadcrumbs
2-4 tablespoons white wine
coarse salt and freshly-ground black pepper to taste
3/4 cup shredded cheese (white cheddar and/or Gruyère)
grated Parmesan, to top

Boil 3+ cups salted water and add the quinoa. Simmer for 20-30 minutes (or until it’s ready to add to the stuffing). Drain, and set aside for later. If you have leftover cooked quinoa or other grains, you can definitely use them. This goes for most leftover vegetables or meats.

Prepare the squash, first by cutting a hole in the top as if you were carving a pumpkin. Scoop out the seeds and stringy pulp and discard (or keep for roasting). Hollow out the inside of the squash using a spoon.  Save this flesh to use in the stuffing. You don’t need to remove too much of the inside; I did it just to make room for more stuffing. Set the entire squash aside.

Preheat the oven to 350º F.

In a large skillet/sauté pan, fry the bacon over high heat. When it’s crispy, remove it from the pan to a cutting board, turn the heat down to medium-high, and add the onions. While the onions are cooking (and you’re stirring them occasionally), chop the garlic, mushrooms, kale, remaining squash flesh, and bread. After 5 or 10 minutes, add the garlic and mushrooms to the onions, which will have softened, or turned brown if you’ve cooked them for longer; either is fine. Sauté the onion-garlic-mushroom mixture for a few minutes. Add the kale and scooped out squash. Sauté for a few more. When the mushrooms have lost most of their moisture, the garlic is soft, and onions have sweetened.

Reduce the heat to medium-low. Stir in the breadcrumbs and 2 tablespoons of the white wine. Let this simmer for a few minutes. Season with salt and pepper. Taste the mixture. If it’s too watery, let it simmer for a few minutes. If too dry, add some more wine, 1 tablespoon at a time.

Remove the pan from the heat. Stir in the shredded cheese. Taste it again. Adjust seasonings with salt and pepper.

Scoop the mixture into the hollowed-out squash. Place the stuffed pattypan squash in a baking pan and into the oven. Bake for 35+ minutes. You want tender, but not mushy squash. Test it with a fork and knife at 30 minutes. The stuffing is already cooked; you don’t need to worry about anything other than cooking the squash.

When you’re confident that it’s good to go, remove it from the oven. Slice it into quarters, top with Parmesan, and devour it.


bacon recipe courtesy of: Eric Lissner, TuroK Like Food

3133. COUSCOUS SALAD with BACON and CREMINI MUSHROOMS

serves 4-6


6 cups cooked couscous (about 12 oz. of dry couscous)

1 lb. bacon
12 oz. cremini mushrooms, sliced
1 large, sweet red pepper, diced
2 tablespoons parsley, minced
kosher salt
freshly cracked black pepper
1-2 scallions, cut into rings

Cook the couscous according the package directions.

Wipe mushrooms down with a damp cloth to get any dirt off them. Snap off the stems. Discard them if you like, or chop them up and saute them along with the caps. Slice the mushroom caps into thin-ish pieces. Set them aside.
Remove the seeds and ribs from your red pepper. Cut into strips, then cut into small dice. Set aside (separately from the mushrooms).

Slice bacon into pieces. Cut the pieces a little larger than you want them to actually be in the salad. Remember, bacon shrinks when it cooks. Put the bacon in a large, non-stick pan on the stove over medium-high heat. Give it a stir to spread it out. After a minute or two, it should start to fry and let off all sorts of glorious bacon fat. Fry until it gets nice and crispy. When it’s done, transfer the bacon to a bowl with a slotted spoon. You’ll have a fair amount of bacon fat left in your pan. Pour all but a few tablespoons out.

Toss your sliced mushrooms into the pan with the bacon fat. Set the pan over medium-high heat. Give them a stir to coat with fat. Sprinkle on a little kosher salt and some freshly cracked black pepper. Cook like this for a few minutes, stirring occasionally. Scrape them out of the pan into the bowl with your cooked bacon.

Put couscous in a large bowl. Toss in the cooked bacon and mushrooms. Give a stir to mix them into the couscous.

Add the diced red pepper, minced parsley, and scallions. Stir to mix well. Give the couscous a taste. Toss in a little kosher salt and freshly cracked black pepper, if you like.

Serve as a side dish, or a lighter main dish.


bacon recipe courtesy of: Jessie Cross, The Hungry Mouse, July 8, 2009 

3105. RABBIT FRICASSEE with PEARL ONIONS, BACON and MUSHROOMS

serves 4-6 


1 pint pearl onions or 1 package (10 ounces) frozen
½ pound or 1 package (10 ounces) small mushrooms, preferably cremini
2 rabbits, cut into serving pieces
salt and freshly ground pepper
2 tablespoons butter
2 tablespoons flour
½ pound thickly sliced lean bacon
2 cups dry white wine
1 cup chicken broth, homemade or packaged (not canned)
1 small bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf wrapped and tied in cheesecloth)

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away the peel.

Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.

Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.

Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.

While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.

Pour the wine and chicken broth over the rabbit parts, nestle in the bouquet garni, and add the pearl onions and mushrooms. If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle a small bouquet garni in each. Bring to a simmer over high heat, turn the heat down to low to maintain a very gentle simmer, and cover. Simmer for about 15 minutes, until the rabbit feels firm to the touch.

Transfer the rabbit parts, onions and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a lightly syrupy consistency.

Portion out the rabbit parts on to plates, spoon each portion with sauce, mushrooms and pearl onions, and serve.


bacon recipe courtesy of: Gene Gerrard, Meat & Wild Game Cooking/About.com

3067. CREMINI MUSHROOM, BACON and SHALLOT CRUSTLESS QUICHE

yields 1 (9-inch) quiche, 6 to 8 servings


8 thin slices bacon, about 6 ounces

4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives

 

Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.

Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

bacon recipe courtesy of: Food Network Kitchens, Food Network, 2009

2367. SOURDOUGH, WILD MUSHROOM and BACON DRESSING

makes 8 servings


unsalted butter, for the baking dish
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stemmed and coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh flat-leaf parsley
2 large eggs

Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.

Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.

Raise the oven temperature to 375°F.

Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.

Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.

Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.


bacon recipe courtesy of: Bobby Flay with Stephanie Banyas and Sally Jackson, Bobby Flay's Bar Americain Cookbook | Epicurious, October 2011

2188. MINI SPINACH, BACON and JARLSBERG QUICHE

6 slices of white bread
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley

Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.


bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011

1777. WARM MUSHROOM and CHICKEN SALAD with BACON

serves four


4 slices bacon, cut into 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
salt
1 medium shallot, finely chopped
1 pound cremini mushrooms, sliced
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 bag (5 to 6 ounces) baby arugula
1 small head frisée, stem ends trimmed and discarded

In 12-inch skillet, cook bacon on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.)

To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook 7 to 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4 to 5 minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.

In large bowl, combine arugula and frisée; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.


bacon recipe courtesy of: Good Housekeeping.com

1672. EXOTIC MUSHROOM and BACON STUFFING TERRINE

yields twelve servings


8 oz thickly sliced bacon
1/4 cup butter
2 onions, sliced
8 cups sliced mushrooms (shiitake, cremini, white or oyster), about 1-1/2 lb
4 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
8 cups cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon grated lemon rind
1 cup chicken stock
3 tablespoons turkey pan juices

Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.

Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.

Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.

Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.


bacon recipe courtesy of: Canadian Living Test Kitchen, Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, ON M2N 6S7

1539. TAGLIATELLE with CARAMELIZED ONIONS, APPLEWOOD SMOKED BACON and CREMINI MUSHROOMS

sea salt
extra virgin olive oil
1/4 pound good quality applesmoked bacon, cut into thin slices
2 small sweet onions, peeled and halved or quartered (depending upon size)
1 pound cremini mushrooms, sliced
4 garlic cloves, peeled and smashed
needles from 2 small fresh rosemary sprigs
cracked black pepper
1 pound tagliatelle pasta (or any wide ribbon egg pasta)
1/2 stick cold butter, cut into smaller pieces
1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
1/2 cup chopped fresh Italian parsley

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat. Add bacon and onions and cook until carmelized (about 8 minutes). Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes) Season with salt and pepper and scrap mushroom mix into a serving bowl. Cover to keep warm. Do not wash the skillet!! Set aside.

Place pasta in water. Cook until al dente (approximately 8-9 minutes). After pasta has been cooking about 4 minutes when it’s about half way done, take a cup of the pasta water and place in the same skillet used for the mushrooms. Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana, cracked black pepper and parsley. Toss lightly and serve with more cheese.


bacon recipe courtesy of: Laura's Best Recipes, July 11, 2009

1376. RIGATONI with SAVOY CABBAGE, BACON and MUSHROOM SAUCE

makes six cups


1/4 cup extra-virgin olive oil
7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
1/2 teaspoon dried pepperoncino (hot red pepper flakes)
2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
1 teaspoon coarse salt, plus more for cooking pasta
1 cup homemade or low sodium canned chicken stock
1 pound rigatoni pasta
freshly grated Grana Padano cheese, for serving (optional)

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 pepperoncino, 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.


courtesy of: Martha Stewart, Martha Stewart Living, October 2005

1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064

907. ONION and MUSHROOM-STUFFED BACON CHEESEBURGER

1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)

In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.


courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272

304. MUSHROOM and BACON DIP

makes 4 cups


3 pieces dried porcini mushroom
½ cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well (about 2 cups)
4 garlic cloves, finely chopped (4 teaspoons)
1 lb. fresh cremini, white, or shiitake mushrooms (stems discarded), coarsely chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1½ teaspoons finely chopped fresh thyme
1 package (8 oz.) cream cheese, room temperature
2 cups sour cream (16 oz.)
3 tablespoons thinly sliced scallions (green parts only), plus more for garnish

Soak dried porcini in boiling water until soft, about 20 minutes. Lift out porcini and drain well, squeezing out liquid. Coarsely chop porcini (you should have about 4 teaspoons). Pour soaking liquid through a fine sieve into a bowl; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Reserve 4 tablespoons bacon fat. Wipe skillet clean with paper towels. Coarsely chop bacon; set aside.

Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and reserved porcini; season with salt and pepper. Raise heat to high; cook, stirring frequently, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Remove mixture from skillet and let cool completely.

Put cream cheese in the bowl of an electric mixer fitted with the whisk attachment; beat until smooth. With mixer running, add sour cream a little at a time; beat until smooth. Using a wooden spoon, stir in mushrooms, three-quarters of the bacon, and the sliced scallions. Stir in 2 tablespoons reserved porcini liquid. If necessary, add more porcini liquid to achieve desired consistency.

Just before serving, garnish with remaining bacon and sliced scallions. If desired, cook additional sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with roasted fingerling potato chips.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. pp. 282-283.