Bacon  Mushroom Recipes

Wild Mushroom and Bacon Pasta

Ingredients:

• 8 oz pasta of your choice

• 4 slices of bacon, diced

• 1 lb wild mushrooms, sliced

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.

2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

3. In the same skillet, sauté the mushrooms and garlic in the bacon grease until the mushrooms are browned and tender, about 10 minutes.

4. Add the heavy cream and Parmesan cheese to the skillet and stir until the cheese is melted and the sauce is smooth.

5. Add the cooked pasta and reserved pasta water to the skillet and stir to combine. Season with salt and pepper.

6. Serve the pasta with the crispy bacon on top and a sprinkle of chopped parsley.

Wild Mushroom and Bacon Quiche

Ingredients for the crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup unsalted butter, cubed and chilled

• 2-4 tbsp ice water

Ingredients for the filling:

• 4 slices of bacon, diced

• 1 lb wild mushrooms, sliced

• 2 cloves garlic, minced

• 4 eggs

• 1 1/2 cups heavy cream

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 cup grated Gruyere cheese

Instructions:

1. Preheat the oven to 375°F.

2. To make the crust, combine the flour and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together in a ball.

3. Roll out the dough on a lightly floured surface and transfer it to a 9-inch quiche pan. Trim the edges and prick the bottom of the crust with a fork. Bake for 10 minutes.

4. In a skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

5. In the same skillet, sauté the mushrooms and garlic in the bacon grease until the mushrooms are browned and tender, about 10 minutes.

6. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the cooked bacon, mushrooms, and grated Gruyere cheese.

7. Pour the mixture into the

8. Cook for 2-3 minutes until the mushrooms are tender.

9. Preheat your oven to 375°F (190°C).

10. Add 1 cup of heavy cream to the mushroom and bacon mixture, and stir until well combined.

11. In a separate bowl, whisk together 3 large eggs and ½ cup of grated Parmesan cheese.

12. Pour the mushroom and bacon mixture into a greased 9-inch (23-cm) pie dish, and then pour the egg and Parmesan mixture over the top.

13. Bake in the preheated oven for 25-30 minutes or until the center is set and the top is golden brown.

14. Let the quiche cool for a few minutes before slicing and serving.

Wild Mushroom and Bacon Risotto

Ingredients:

• 6 slices of bacon, diced

• 1 onion, chopped

• 3 cloves of garlic, minced

• 1 lb (450 g) of mixed wild mushrooms, cleaned and chopped

• 2 cups (480 ml) of chicken broth

• 1 cup (240 ml) of arborio rice

• 1 cup (240 ml) of white wine

• 1/2 cup (120 ml) of grated Parmesan cheese

• Salt and black pepper, to taste

Instructions:

1. Heat a large skillet over medium-high heat. Add the diced bacon and cook until crispy.

2. Remove the bacon from the skillet with a slotted spoon and set aside.

3. In the same skillet, add the chopped onion and minced garlic, and cook until the onion is translucent.

4. Add the chopped wild mushrooms to the skillet and cook for 5-7 minutes until the mushrooms are tender and golden brown.

5. Add the arborio rice to the skillet and stir to coat the rice with the mushroom mixture.

6. Pour in the white wine and stir until the liquid has been absorbed.

7. Add the chicken broth to the skillet, one ladleful at a time, stirring constantly until the liquid has been absorbed before adding the next ladleful.

8. Continue adding the chicken broth and stirring until the rice is al dente and the mixture is creamy.

9. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

10. Serve the risotto hot, topped with the crispy bacon.