Linguine with Bacon and Porcini Mushrooms | Recipe

Bacon, fried crisp, combined with the umami of porcini mushrooms. All tied together with linguine in a savory culinary combination.

For two to three people you’ll need 150 g bacon, around 100 g lightly fried and frozen porcini mushroom (more on that later), 1 or 2 schalots, 1 clove of garlic, 2 tbsp sherry vinegar, 1 tbsp olive oil, salt and black pepper.

Thaw the mushrooms before using.

Slice the bacon against the grain into roughly 0.5 cm pieces. Peel and chop the schalots.

Heat the olive oil in a pan and fry the bacon. When the bacon is browned and releasing fat, add the mushrooms and schalots. After a few minutes add the pressed garlic. Keep frying until the schalots are moderately caramelised.

Why add the garlic later? Garlic tends to fry quicker than the onions, so if added too early the garlic might be over-fried before the schalots are done.

Add the sherry vinegar and heat until the alcohol is evaporated and the liquid is almost absorbed. Remove from the heat.

Boil a pot of linguine and drain it. Add the bacon and mushrooms to the pasta. Add ground black pepper to taste.

Serve with grated Parmesan cheese, some parsley to garnish, flake salt and a salad.

List of ingredients

Bacon
Porcini mushrooms
Schalots
Garlic
Sherry vinegar
Salt, optionally flake salt
Black pepper
Olive oil
Linguine (or spaghetti)
Parmesan cheese
Fresh parsley (optional)

About the fried and frozen mushrooms
If you happen to find too much to actually cook in one dinner, there are different ways of preserving them for later use. You can either fry them quickly, or boil them and then freeze them to use later. They can also be dried and then rehydrated and used. Dried mushrooms of various varieties can also be bought online.