Don’t get me wrong, I love summer. I mean really, what’s not to love, the fruits and veggies are wonderfully vibrant and flavorful, the weather is awesome and I don’t have to rush out of the house everyday to work. But, I also look forward to the cooler temps of the fall when it’s socially acceptable to fill my plate with a pile of carbs and gobble it all up.
This sauce is a speedy sauce that you can whip up in a matter of minutes to put a quick dinner of pasta on the table, and it’s delicious. Thanks, Jamie Oliver!
4 slices of bacon, chopped
1/2 -1 fresh red chile, to taste
1/2 pound Portobello mushrooms
4 springs of fresh thyme
1/3 cup heavy cream (or creme fraiche)
1. In a non-stick pan on medium high heat cook the bacon until crispy. While the bacon is cooking, slice your mushrooms and pick off the leaves from the thyme stalks.
2. Once crispy add the mushrooms, thyme and chile (if you choose, I left it out for the kids) to the pan and fry for a couple more minutes. At this point season your pan with salt and pepper to your liking.
3. Jamie’s recipe calls for creme fraiche or heavy cream at this point. I chose to go with heavy cream, but I would think you could use whole milk and get the same consistency without so much fat if you have that readily on hand. So, pour 1/3 cup of either one in your pan and bring it to a boil and let it simmer for a minute or two until all the flavors penetrate the cream.
4. Jamie recommends pouring this sauce over chicken, fish or pasta. We loved it over some mini-fusilli. Tasty Tip: Any tube-shaped or ridged pasta will hold the sauce better.
Adapted from: Jamie Oliver’s Food Revolution Cookbook.