CF 34/60 Bacon Feta Mushrooms with Garlic Crisps

2015-01-27
  • Servings : 2 to 3
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Ingredients

100g bacon roughly diced

200g mushrooms roughly diced

4 large cloves of garlic thinly sliced/slivered

150g Feta cheese roughly crumbled

300ml cream

1/2 teaspoon salt and cracked pepper

3 tablespoons oil

Parmesan (optional)

Cooked pasta of your choice to serve two or three

Method

Firstly add the oil in a pan on a moderate heat. When hot fry the garlic till golden and crispy as shown in picture for approximately 5 minutes stirring constantly to avoid burning it. When ready carefully remove it so that you retain as much oil as possible in the pan and put the garlic aside on absorbent paper. In the same pan with the remaining oil, fry the bacon and mushrooms for roughly 5 minutes. Now add the Feta and the cream with the salt and pepper. Stir well and bring to simmer and allow the Feta to melt slightly for roughly another 5 minutes. When ready check for seasoning. Some Feta cheeses are quite salty so be mindful of this and adjust the seasoning accordingly and serve it over your choice of pasta or stir the pasta through the sauce and sprinkle with equal quantity of crispy garlic for a serving of 2 or 3.

Variations and My Story

The oil will retain the garlic flavour to give the cooked sauce some extra zing. However if the garlic burns then it will produce a bitter taste, so be careful not to overcook the garlic. Use good quality garlic for this because after all you do want to be able to taste the quality of the garlic in every mouthful. I used Australian garlic for this sauce. Olive oil would also be good. Parmesan cheese can be sprinkled if preferred but best to do this before sprinkling the garlic.

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