After the success of my zucchini pasta recipe last week, I thought I'd like to try a bacon and mushroom sauce to go with it. This sauce was absolutely delicious and so flavourful with the added sherry.
Here is what you need for two servings:
Zucchini pasta (click here for the method), approx 400g
Half a large onion
6 rashers of bacon
1 tablespoon of butter (plus 2 tablespoons extra for the zucchini pasta)
200g button mushrooms
50ml sherry or white wine
A few sprigs of thyme
150ml cream
Salt and pepper
In a large saucepan, fry the onions and chopped bacon with some butter until they are both golden. Then add the mushrooms (cut into slices) and the thyme and fry together for a few more minutes until the mushrooms are nicely browned.
Then, add some seasoning to taste and your sherry. The sherry will "de-glaze" the pan and begin to evaporate. I used this authentic cream sherry from Jerez in Spain (which is the official home of sherry), but any creamed sherry will do.
As soon as the sherry starts to bubble and evaporate, add the cream and let it simmer for a few minutes and reduce.
Spoon the sauce over your "pasta" and sprinkle some freshly grated Parmesan cheese on top to serve.
