Martha Stewarts Mushroom Bacon Ragout With Pasta Recipes

MUSHROOM RAGOUT WITH PASTA

Steps:

• In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
• Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
• Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
• Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
• To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.

PASTA WITH BACON, ONIONS AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. In the meantime, heat olive oil in large skillet over medium heat and cook bacon until golden brown and most of the fat has rendered, about 8 minutes. Add the onions, sprinkle lightly with salt, and cook and stir for another 8 minutes, until tender.
• Push bacon/onion mixture to the side, increase heat to medium-high and add the mushrooms to the pan. Cook without stirring until they start to sizzle and brown, releasing their liquid, about 5 minutes. Lower heat, sprinkle with salt and then stir to combine with bacon and onions and cook another 3 minutes or so.
• Cook pasta in boiling salted water until al dente, about 10 minutes. Transfer pasta to skillet, reserving pasta cooking water. Reduce heat to low and slowly stir in 1 cup of pasta water. Cook and stir, scraping up any browned bits, until sauce is silky and pasta is evenly coated, 2-3 minutes.
• Turn off heat and stir in chopped parsley and half the Parmesan cheese. Season to taste with salt and pepper. Serve in pan, or transfer to large bowl, and top with remaining cheese. Enjoy.

PASTA WITH MUSHROOMS

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
• Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.

FUSILLI WITH BACON, ONIONS, AND MUSHROOMS

Steps:

• While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
• Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
• When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
• Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

VELVETY MUSHROOM AND BACON PASTA

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a Dutch oven or large heavy-bottom pot over medium-high heat; cook and stir bacon and black pepper until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving bacon grease and oil in Dutch oven.
• Cook linguine in the boiling water until tender yet firm to the bite, 11 to 13 minutes; drain.
• Cook and stir shallots and garlic in the bacon grease mixture until shallots are nearly translucent, 5 to 7 minutes. Add maitake mushrooms and salt-free seasoning blend; cook and stir until mushrooms are wilted, about 5 minutes. Sprinkle flour over mushroom mixture; cook and stir until until flour is dissolved and thickened, about 3 minutes.
• Slowly pour wine into mushroom mixture while constantly stirring until a smooth and thick sauce forms, about 5 minutes. Add 1 cup water, chicken stock, and butter spread; cook and stir until smooth, 1 to 2 minutes. Reduce heat to low and mix cream, hot sauce, and salt into sauce.
• Mix pasta into sauce until coated. If sauce becomes too thick, slowly add more water until desired consistency is reached. Remove from heat and stir spinach and bacon into pasta mixture; top with chives and basil.

MARTHA STEWART'S MUSHROOM BACON RAGOUT WITH PASTA

Steps:

• In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
• Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
• Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
• Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
• To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.

MUSHROOM RAGOUT WITH PASTA

Steps:

• 1. In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside. 2. Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes. 3. Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired. 4. Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot. 5. To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired