- 4 ounces [113 g] wild porcini [cep] mushrooms
- 3/4 cup [190 mL] really hot chicken broth
- 5 slices bacon
- 1 small sweet red pepper, membranes removed and seeded, diced
- 2 cloves garlic, minced
- 1/4 cup [60 mL] Brandy
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 cup [125 mL] whipping cream
- 6 to 8 onces [170 to 227 g] penne or other pasta noodles, boiled then drained
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- Leave mushrooms to soak into 1/4 cup [60 mL] hot chicken broth until soft.
- Drain.
- Cut mushrooms into bite-size pieces.
- Fry bacon slices; discard all but 3 teaspoons melted fat.
- Remove and crumble bacon slices; set aside.
- Add sweet red pepper dices, minced garlic and drained mushroom pieces to frying pan.
- Saute for 5 minutes.
- Remove from pan.
- Scraping bottom of frying pan, pour in Brandy; reduce to glaze.
- Return sweet red pepper dices mixture to pan.
- Pour in remaining 1/2 cup [125 mL] hot chicken broth; spinkle mixture with thyme.
- Simmer for approximately 10 minutes, until reduced by 1/2.
- Stir in cream and leave to simmer over really low heat until warm.
- Toss with hot drained pasta noodles and bacon crumbs, and serve.
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