What can I make with bacon and mushrooms?

You have (Bacon + Mushrooms)

• 6 rashers smoked streaky bacon, chopped
• 250g chestnut mushrooms, sliced

You’d add

• 200g dried tagliatelle or spaghetti
• 2 garlic cloves, crushed
• 100ml double cream or crème fraîche
• 30g Parmesan, grated, plus extra to serve
• 1 tbsp oil (store cupboard)
• salt and black pepper (store cupboard)

Method

1. Cook the pasta in a large pan of well-salted boiling water according to the packet. Before draining, scoop out a mug of the cooking water.
2. Meanwhile, fry the bacon in the frying pan over a medium-high heat for 5–6 minutes until crisp and cooked through. Lift it out, leaving the fat behind.
3. Add the oil and the mushrooms in a single layer. Leave them undisturbed for 2–3 minutes, then stir and cook for 3–4 minutes more until golden. Stir in the garlic for 1 minute.
4. Pour in the cream and a splash of the pasta water and bubble for 1 minute. Add the drained pasta, the bacon and the Parmesan and toss, adding more pasta water until the sauce is glossy and coats every strand.
5. Season with lots of black pepper and a little salt if needed, and serve with extra Parmesan.

You have (Bacon + Mushrooms)

• 200g bacon lardons or chopped streaky bacon
• 300g mushrooms, sliced

You’d add

• 1 onion, finely chopped
• 300g risotto rice (arborio or carnaroli)
• 1 litre hot chicken or vegetable stock
• 50g Parmesan, grated
• a few sprigs of thyme (optional)
• 1 tbsp oil and a knob of butter (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6).
2. Heat the oil in the casserole on the hob over a medium-high heat and fry the bacon for 5 minutes until golden. Add the mushrooms and cook for 5 minutes until they have browned and any liquid has gone.
3. Add the onion and thyme and cook for 3 minutes, then stir in the rice for 1 minute until coated.
4. Pour in 900ml of the stock, stir once, bring to a simmer, then cover and bake for 20 minutes.
5. Take it out, add the remaining stock, the butter and the Parmesan and beat hard with a wooden spoon for a minute until creamy. Season with pepper, taste for salt and serve straight away.

You have (Bacon + Mushrooms)

• 4 rashers back or streaky bacon
• 250g mushrooms, thickly sliced or halved

You’d add

• 2 thick slices sourdough or bloomer
• 1 garlic clove, crushed
• 1 tsp Worcestershire sauce or a squeeze of lemon
• a small handful of parsley, chopped
• butter (store cupboard)
• salt and black pepper (store cupboard)

Method

1. Fry the bacon in the frying pan over a medium heat for 5–6 minutes, turning once, until crisp and cooked through. Set aside on kitchen paper.
2. Turn the heat up, add a knob of butter to the bacon fat and tip in the mushrooms. Cook for 5 minutes, stirring only every minute or so, until golden.
3. Stir in the garlic for 30 seconds, then the Worcestershire sauce and parsley. Season with pepper and a pinch of salt.
4. Meanwhile, toast and butter the bread. Pile the mushrooms on top, add the bacon and spoon over any pan juices.