Mushroom Sauce
with Bacon and Pecorino Cheese
I love mushroom sauce in all different variations with my favorite ones usually being prepared with fresh cream.
This recipe fits right into this niche and its main ingredients apart from the mushrooms are bacon,fresh cream, coconut milk and matured Pecorino cheese. Feel free to replace it with any other cheese of your choice. In addition to garlic which I enjoy for it's taste and the health benefits it adds to any dish I used a tiny bit of my Carolina Reaper Chilli powder. I grow the chilli plants myself in our garden and dried a lot of them last summer to convert into flakes and powder. The taste of Carolina Reapers is intense and very fruity and quite
different from your cayenne or jalapeno varieties. But what you must take into consideration when cooking with Super Hot chillies is that you have to be very careful with the amounts that you add to your dishes. Take into account that the Carolina Reaper was in 2017 regarded the hottest chilli in the world. So it is easy to overdose and make the dish a seriously hot affair which is not everybody's cup of soup. Anywhere if used carefully those hot chillies add to the tastiness of many dishes and this mushroom and bacon sauce was thoroughly enjoyed by all of us and I will definitely make it again.
Preparation time: 15 minutes
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Cooking time: at least 30 minutes
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Resting time: 0 minutes
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Total time needed: 45 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Mushroom Sauce
- 250 gram / 8.8 oz button mushrooms, sliced
- 200 gram / 7 oz bacon, cut into small strips
- 2 tbsp. butter
- 3 tbsp. extra virgin olive oil
- 3 cloves of garlic, (or to taste), grated
- 1 tbsp. maize flour
- 1 cup fresh (heavy) cream
- 1 cup coconut milk
- 1/2 cup pecorino cheese, grated (optional - replace with cheese of your choice
- 1 tsp. salt (or to taste)
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. plain paprika powder
- 1 tip of a sharp knife of Carolina Reaper chilli powder (or half a pinch), Don't touch it!
- 2 tsp. origano
Directions
- Melt the butter in a large skillet / pan on medium heat and add the olive oil
- Next add the mushrooms and saute for 5 minutes or till they have browned nicely, stirring regularly
- Add bacon and garlic and saute for 3 minutes, stirring frequently
- Sprinkle flour through a mash evenly over mushrooms and bacon and mix well
- Add cream, cheese and coconut milk and bring back to the boil, stirring frequently
- Once sauce is boiling again, reduce heat to low, add all spices, stir, cover with lid and let the sauce gently simmer for another 10 to 15 minutes, stirring a few times during this time
Take of the stove and serve hot with pasta of your choice of french fries.
Spirelli with chicken mushroom sauce
Chicken Mushroom casserole with Sour Cream and Cider sauce
Ostrich steak with mushroom sauce
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