Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce Recipes

WILD MUSHROOM AND BASIL PASTA

Steps:

• For sauce, heat heavy skillet.
• Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
• Add mushrooms and sautee until juices begin to emerge.
• Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
• Coat mushrooms and cook for another minute or so.
• Add basil and cook until leaves are slightly wilted.
• Remove garlic cloves.
• Add salt and pepper to taste.
• Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
• Transfer to plates and top with mushrooms and grated parmesan.

WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE

Steps:

• To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
• Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
• Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
• To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
• Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
• Add pasta to the saute pan and stir well.
• Next, add the sauce and bring to a simmer for approximately ten minutes.
• Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.