members recipes
Lovely Mushroom Pasta
Added by ZakAttack | Wed 28 Jan 2009 @ 12:03
Ingredients
Dried porcini mushrooms
300g of penne
Big glug of olive oil
6 slices of steaky bacon, cut into chunky strips
2 cloves of garlic, finely sliced
1 deseeded red chili, finely chopped
Couple of rosemary sprigs, finely chopped
Teaspoon of fennel seeds
Zest and juice of 1 lemon
Salt and pepper
Knob of butter
Handful of flat-leat parsley, roughly chopped
Handful of parmesan, plus extra to serve
Method
[i]Serves 4[/i]
About 20 mins before you start cooking get your dried mushrooms and put them in a bowl and put just enough warm water to cover. Put a pan of water on to boil for your pasta, once it's boiling add the pasta (remember to salt the water!), whilst that's cooking drain your mushrooms into a bowl (we want to use the lovely mushroom stock later) then chop up the garlic, chili, mushrooms and rosemary, bash up the fennel seeds in a pestle and mortar and zest the lemon. Get yourself a large frying pan, and heat up the olive oil, once it's heated up add the bacon and fry that 'till it's nice and crispy then add everything you just chopped plus the fennel seeds. Fry it up for a couple of minutes, then add a knob of butter, the lemon juice, all the mushroom stock from the bowl and some salt and pepper, leave it to simmer for a couple of minutes untill it's thickened up and reduced a bit. Once the pasta's cooked add that to the sauce and add the parsely and parmasan, then stir it all up, serve it out and add some parmesan and flat-leat parseley to the top
:thumbsup:
Leave comments
search member recipes
register now and start adding your own recipes, chatting in the forums, + much more...
gardening articles
what's in season now
calendar guide
jamie's recipes quick links
courses and drinks:
starter | main courses | dessert recipes | snacks and sides | dressings / sauces | drinks
main categories:
beef | bread | cheese | chicken | chocolate | curry | duck | egg | fish | fruit | home cooking skills | lamb | legume | other | other meat | pasta | pastry & cake | pizza | pork | rice | risotto | salad | seafood | soup | turkey | vegetarian | venison
tv shows recipes:
15-minute meals | 30-minute meals | food fight club | jamie does | jamie's america | jamie's fish suppers | jamie's great britain
special occasions:
boys' night in | christmas recipes | easter recipes | father's day | girls' night in | halloween | holiday recipes | mother's day | pancake day | romantic dinner for 2 | summer party | thanksgiving | valentine's day
our favourites:
base recipes | breakfast recipes | chilli | christmas - breakfasts | christmas - dual cook oven recipes | christmas - festive drinks | christmas - kids | christmas - leftovers | christmas - parties | christmas - veggie xmas | comfort food | easy lovin' | food revolution | jubilee picnic | labour of love | love to have a go | olives | philips and jamie oliver tools | recipease | stews & casseroles | summer dining | summer recipes
world food:
asian inspired | italian | jamie does france | jamie does greece | jamie does italy | jamie does morocco | jamie does spain | jamie does sweden
tried this recipe or a similar one? share your tips...
btw this isn't Jamie's recipe. It's a member added recipe. :)
I'm looking for a spicy mushroom pasta recipe, but not like this one. If anyone has recommendations, let me know.
I've done red-wine and spices mushroom pasta before and was pretty good. looking for something similar but different. ;)
The stock does not thicken up and i found that Rosemary and Chili and the others did not really mix well. It ended up being like a pasta soup.
Shame, everything else i have made of Jamies has ben really good but this wasnt
Until Mr. Oliver informs us as to quantity of mushrooms to use, avoid this recipe. I have just made it and can honestly say that never a worse dinner has been produced in this household! I settled on 1oz dried mushrooms. As they are so light, this requires a fair amount of mushrooms, which requires a fair amount of water. Which DOES NOT 'thicken up and reduce' in a couple of minutes, not even 10 minutes. I'm stumped to know how pure stock would thicken up, just given time. Aside from the watery looking dinner, we found the juice of 1 whole lemon overpowering. The fennel fought with the rosemary and chilli. The whole thing was an abomination. Totally inedible. Infact, even with a given qty of mushrooms, I'd advise you avoid this recipe. It is foul.
So, you have 1 hungry, hungover and very angry pre-menstrual chef and 1 hungry boyfriend who'd patiently waited an hour (!) for his Sunday lunch, forced to eat just the pasta as the only other things in our kitchen were potatoes and bananas. Jamie - I hope your Sunday lunch was nicer than ours today!
You'll have to be flippin quick making the sauce or your pasta certainly wont be al dente jaimie !! Perhaps you should make the sauce and then put the pasta in
Thank God!!! a bacon and mushroom recipe without cream!!!!!
Why add meat to an obvious vegetarian meal.