Best 2 Porcini And Bacon Sauce Recipes

Craving a rich and flavorful pasta dish that is sure to impress? Look no further than porcini and bacon sauce. This delectable sauce combines the earthy, nutty flavor of dried porcini mushrooms with the smoky, salty goodness of bacon, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic spaghetti or a hearty tagliatelle, this versatile sauce will elevate any pasta dish to new heights.

In this article, we present two variations of this delightful sauce: a simple yet satisfying version and an indulgent recipe that incorporates a creamy sauce. Both recipes utilize the umami-rich porcini mushrooms and crispy bacon, but the creamy version adds a luscious layer of richness and depth of flavor. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes will guide you through the process of creating a truly memorable pasta dish. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

STANDING RIB ROAST WITH PORCINI AND BACON SAUCE

Standing Rib Roast with Porcini and Bacon Sauce image

Provided by Bruce Aidells

Categories Beef Garlic Mushroom Roast Christmas Bacon Fall Winter Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

6 large garlic cloves
3 tablespoons fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 8 1/2- to 9-pound beef rib roast
Porcini and Bacon Sauce
Horseradish Cream Sauce
Green Onion-Parmesan Popovers

Steps:

With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.

PORCINI AND BACON SAUCE

Porcini and Bacon Sauce image

Provided by Bruce Aidells

Categories Sauce Garlic Mushroom Sauté Christmas Bacon Red Wine Winter Bon Appétit

Yield Makes about 2 1/4 cups

Number Of Ingredients 12

Ingredients

2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced

Steps:

Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.
Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)
Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.

Tips:

Soak the porcini mushrooms in hot water for at least 30 minutes before using. This will rehydrate them and bring out their flavor.
Use a sharp knife to thinly slice the mushrooms. This will help them cook evenly.
Cook the mushrooms over medium heat until they are tender and browned. Do not overcrowd the pan, or the mushrooms will steam instead of brown.
Add the bacon to the pan and cook until it is crispy. Remove the bacon from the pan and set aside.
Add the shallots and garlic to the pan and cook until they are softened. Stir in the flour and cook for 1 minute, or until the mixture is golden brown.
Slowly whisk in the chicken broth and milk. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
Stir in the mushrooms, bacon, and parsley. Season with salt and pepper to taste.
Serve the sauce over pasta, chicken, or fish.

Conclusion:

This porcini and bacon sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for a quick and easy weeknight meal, or for a special occasion dinner. The combination of porcini mushrooms, bacon, and shallots is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #vegetables #dinner-party #holiday-event #savory-sauces #mushrooms #number-of-servings #presentation #served-hot #4-hours-or-less