Porcini and Bacon Sauce
Indulge in the rich, earthy flavors of Porcini and Bacon Sauce, a luxurious accompaniment that elevates any dish it graces. This creamy sauce combines rehydrated dried porcini mushrooms with crispy bacon, aromatic shallots, garlic, and fresh thyme for a perfectly balanced umami-packed base. A splash of dry white wine and the reserved mushroom soaking liquid add depth, while heavy cream and Parmesan cheese create a velvety texture. Finished with a sprinkle of fresh parsley, this versatile sauce pairs beautifully with pasta, grilled meats, or roasted vegetables. Ready in under 40 minutes, it's an effortless way to impress at dinner parties or elevate your weeknight meals. Perfect for lovers of bold, savory flavors!
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Recipe Information
Ingredients
- 1 ounce Dried porcini mushrooms
- 1 cup Boiling water
- 2 tablespoons Olive oil
- 4 slices Bacon strips
- 2 medium Shallots
- 3 cloves Garlic cloves
- 2 teaspoons Fresh thyme leaves
- 0.5 cup Dry white wine
- 0.75 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Place the dried porcini mushrooms in a small bowl and cover with 1 cup of boiling water. Let them soak for 15 minutes to rehydrate. Once softened, strain the mushrooms through a fine-mesh sieve or cheesecloth, reserving the soaking liquid. Chop the mushrooms finely and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel to drain. Once cooled, chop the bacon into small pieces and set aside.
In the same skillet with the bacon drippings, add the shallots and garlic. Cook over medium-low heat, stirring frequently, until softened and fragrant, about 3 minutes.
Add the chopped porcini mushrooms and fresh thyme leaves to the skillet. Stir well and cook for another 2-3 minutes to combine the flavors.
Deglaze the skillet by pouring in the dry white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the reserved mushroom soaking liquid, heavy cream, and chopped bacon. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir well until the cheese is fully melted and incorporated.
Remove the skillet from the heat and garnish the sauce with freshly chopped parsley.
Serve the porcini and bacon sauce immediately over your choice of pasta, grilled steak, or roasted vegetables.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
