Indulge in the savory symphony of flavors with our tantalizing Mushroom and Bacon Sauce, a culinary masterpiece that elevates any dish to gustatory paradise. This versatile sauce boasts a rich and creamy texture, infused with the earthy depth of mushrooms and the smoky allure of bacon. Whether you're seeking a luscious complement to your pasta, a hearty topping for your chicken or steak, or a delectable dip for your appetizers, this sauce is your culinary compass.
Embark on a culinary journey with our diverse selection of Mushroom and Bacon Sauce recipes, each offering a unique twist to this classic sauce. From the classic rendition that marries mushrooms and bacon in a velvety embrace, to a sun-dried tomato variant that injects a burst of Mediterranean sunshine, to a tangy blue cheese version that adds a touch of piquant complexity, our recipes cater to every palate.
For those seeking a vegetarian delight, our meatless Mushroom and Bacon Sauce, crafted with smoky tempeh and meaty mushrooms, delivers a satisfying and flavorful experience. And for those with dietary restrictions, our gluten-free and keto-friendly variations ensure that everyone can savor this culinary treasure.
Prepare to tantalize your taste buds with our Mushroom and Bacon Sauce recipes. With step-by-step instructions and a treasure trove of culinary tips, we'll guide you in creating this luscious sauce that transforms ordinary meals into extraordinary culinary experiences.
RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 6 cups
Number Of Ingredients 10
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.
RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Provided by JustJanS
Categories Rabbit
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
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.
MUSHROOM AND BACON SAUCE
We make a lot of these sorts of sauces to go over steak and chicken breasts. I just haven't written them down before now. This amount of sauce could probably serve 4 normal people, but we are piggies and it's enough for the two of us. We sort of think of it as another side dish;-)
Provided by JustJanS
Categories Sauces
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
CHICKEN THIGHS W/CREAMY MUSHROOM AND BACON SAUCE RECIPE - (4.6/5)
Provided by sulli5301
Number Of Ingredients 11
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
Make and share this Pasta With Mushroom, Bacon and Walnut Sauce recipe from Food.com.
Provided by Jewelies
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 906.8, Fat 45.5, SaturatedFat 23.3, Cholesterol 117.5, Sodium 259.9, Carbohydrate 99, Fiber 5.5, Sugar 4.6, Protein 27
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the sauce will be. Look for mushrooms that are firm and plump, with no signs of bruising or discoloration. Use thick-cut bacon for a more flavorful sauce.
- Don't overcrowd the pan: When cooking the mushrooms and bacon, make sure to give them enough space in the pan so that they can brown properly. If you overcrowd the pan, the mushrooms will steam instead of brown, and the bacon will be more likely to stick to the pan.
- Cook the mushrooms and bacon in batches if necessary: If you have a lot of mushrooms and bacon to cook, you may need to do it in batches. This will ensure that everything cooks evenly.
- Use a good quality white wine: The white wine you use in the sauce should be something you would enjoy drinking on its own. A dry white wine, such as a Sauvignon Blanc or Chardonnay, is a good choice.
- Don't boil the sauce: Once you add the cream to the sauce, bring it to a simmer over low heat. Do not let the sauce boil, as this will cause the cream to curdle.
- Season the sauce to taste: Once the sauce is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
- Serve the sauce immediately: Mushroom and bacon sauce is best served immediately after it is made. It can be served over pasta, chicken, or fish.
Conclusion:
Mushroom and bacon sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. With just a few simple ingredients, you can create a restaurant-quality sauce that will impress your family and friends.
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