This dish is now one of my favorites. Ever. I love it so much. It's creamy, savory, filling, and flavorful - and it includes bacon. What more could you ask for?
I first found this recipe for mushroom ragout in a French cookbook we just got in at the store. With a little bit of tweaking, I present to you now my version of Mushroom Ragout Extraordinaire! Sort of. Warning: this recipe is a wee bit loosey-goosey - like cooking is supposed to be.
1 onion, chopped
2 cloves garlic, chopped
1 12 or 13 oz package mushrooms, sliced
3 slices bacon, chopped
1/4 cup water
1 cup heavy cream or half-and-half
Salt and pepper to taste
1. Drizzle some olive oil in a frying pan and turn on the heat to medium-high. Brown the onion and garlic in the oil. Add the mushrooms and bacon and cook down until the juice from the mushrooms is completely gone. (This requires some patience.)
2. Turn up the heat a bit and pour in the water. Stir and scrape up the browned bits from the bottom of the pan. Turn heat down to medium, add the cream and let cook 10 minutes, stirring occasionally. Season with salt and pepper to taste. Serve over pasta or by itself!
Mmmm. I ate mine with bowtie pasta and some mixed veggies for color. Enjoy!