Friday, 25 April 2014

Quick and Easy Mushroom Pasta

As I have mentioned before my partner likes to refer to himself as a "refined" eater. He knows what he likes and that's what he eats.

Between us...some might call that fussy.
Now this has left me in a conundrum.
As a food blogger I love to experiment and try new recipes and as a person I LOVE food. All different sorts of dishes from all different sorts of places. I'm the kind of gal who will try anything.
(My horrible brother used this knowledge to his advantage once and convinced me to share a plate of chicken feet!)

Living with a "refined" eater and a four year old who is becoming increasingly firm on what he will and will not eat, makes meal planning difficult.
I'm constantly having to consider what they both enjoy. I found myself stuck in a rut, cooking the same 5 meals every week.

So one night when Mr was running late home I put my thinking cap on and decided to create something new. When Mr isn't home is the best time to do this so he isn't probing around the kitchen and I can sneak some new ingredients in.

And so this delicious creamy mushroom and bacon pasta was born. Full of the things Mr loves and he has so proclaimed that it is his favourite pasta dish that I cook.

Packet of dried fettuccine or tagliatelle 
2 rashers of middle bacon - diced
70gm butter
200gm button mushrooms - sliced
200gm Swiss brown mushrooms - sliced
1 clove of garlic - crushed
1 tsp dried Italian herbs
Zest of quarter of a lemon
1 tbl spoon plain flour
1/3 cup white wine
1 cup chicken stock
1 tub Philly cream for cooking
Handful of fresh spinach
4 slices prosciutto 

1. Place a large pot of water over high heat. Sprinkle with salt. Once at a rapid boil, add the pasta. Stir. Cook until just tender. Drain.

2. Meanwhile; Place a frying pan over high heat and add a tablespoon of oil. Fry the bacon until crispy. Set aside to drain on some paper towel.

3. Lower the heat to medium-low and add the butter. Once it's bubbling and frothy, add all of the mushrooms. Stirring to ensure they get well coated. Cook for 2 minutes.
Add the garlic, herbs and lemon zest. Stir.
Sprinkle over the flour, stirring. Leave to cook for one minute. 
Pour in the wine, again stirring, until evaporated and you have a sort of pasty texture. Like a roux.
Slowly add the chicken stock until you have a nice sauce like consistency. You may need a little more than a cup, depending on how thick you like your sauce. Add in the bacon.
Cover and simmer over a low heat.

4. Place another frying pan over high heat. Add a table spoon of oil. Quickly pan fry the prosciutto until crispy.
Set aside on paper towel to drain.
Meanwhile, spoon the philly cream for cooking into the sauce and stir until well combined. Add the spinach, stir until wilted.

5. Serve the pasta into bowls, spoon over the mushroom sauce. Use your fingers to crumble the prosciutto over the top. Serve.

I sometimes do little variations to this dish depending on what I have.
Sometimes I add some pesto or crumbled feta. Seeded mustard would also work well.

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