Recipes–Penne With Peas, Dried Porcini Mushrooms, And Crispy Bacon

My mother used to make spaghetti with peas on meatless Fridays, and I have always made the dish when I have wanted a simple, vegetarian dish.  The combination of peas, dried mushrooms, bacon, and sherry is a natural, and the dish is rich, pungent, and delicious.

Penne with Peas, Dried Mushrooms, and Crispy Bacon

* 2 oz. bacon, fried crisp and then broken into large pieces and reserved

* 1 can peas (unsalted if possible)

* 1/4 cup Amontillado sherry

* 1/2 oz. dried porcini, portabella, or other varieties of mushrooms, rehydrated (reserve the hydrating water)

* 1 Tbsp. olive oil

* 1/4 cup grated fresh Parmesan

* 1/2 lb. penne

- Fry the bacon until crisp, and reserve.  Pour out excess fat, leaving about 1 lg. Tbsp.

- Add the peas and the mushrooms and sauté over high heat for 5 min. (approx.)

- Add the sherry, stir quickly, and turn heat to medium-low

- Add 1/2 cup pea water, 1/2 cup mushroom rehydrating water

- Simmer for approx. 10 minutes until liquid reduced by a quarter (approx.)

- Add the bacon. Mix well.

- Simmer for another 5-10 minutes.  The liquid should be reduced but enough for a sauce.

- Plate, sprinkle grated cheese on each portion, garnish with grindings of fresh black pepper, and serve.

 

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