JO's Bacon and Mushroom Cream

I cooked this a couple of weeks ago when my daughter requested for some pasta with creamy sauce. This recipe, from "Jamie's Food Revolution" immediately came to mind as I have been meaning to make this for quite some time. A simple recipe which does not call for a long list of ingredients and quick to put together. Jamie uses Portebello mushrooms, but I used a mixture of fresh Shiitake mushrooms and Oyster mushrooms. 

Bacon makes everything tastes better! I sauteed the garlic and the bacon together, even though garlic is not used in the recipe, but I like the aroma of stir-fried garlic, especially with the bacon, smells even nicer! This recipe does not use any other liquid other than cream fraiche or heavy cream. But since I intend to have this together with pasta, I added in about 1-1/2 cups of homemade chicken stock and additional cream for gravy. It's all up to individual taste, I did not follow the measurements exactly, just taste and adjust as you cook.

These mushrooms would release a little of their own juices during cooking. 

A bowl of creamy Bacon and Mushroom Cream is good on its own. 

This would be lovely with some homemade crusty bread!

Bacon and Mushroom Cream with spaghetti. My kids enjoyed this for their afternoon lunch.

I'm sharing this with :

Cookbook Sundays hosted by Couscous & Consciousness

Full Plate Thursday hosted by Miz Helen's Country Cottage

Bacon and Mushroom Cream
(adapted from "Jamie's Food Revolution" by Jamie Oliver)
olive oil
4 slices of smoked bacon, preferably free-range or organic
1/2 -1 fresh red chile, to your taste
1/2 pound portobello mushrooms
4 sprigs of fresh thyme
sea salt and freshly grated ground black pepper
1/3 cup creme fraiche or heavy cream
1-1/2 cup chicken stock (my addition)


Put a large pan on a medium heat and add a good lug of olive oil. 
Slice the bacon into small pieces and add to the pan.
Fry for a couple of minutes until golden  and crispy.
While the bacon is cooking, seed and finely slice the chile, thinly slice the mushroom, and pick the thyme leaves off the stalks.
Add the chile, mushrooms, and thyme leaves and continue to fry for a couple of minutes. 
Season carefully with salt and pepper.
Add the creme fraiche, bring the sauce to a boil, and let it bubble and simmer for a minute or so.
Serve  hot, to top a piece of fish, like skate, or with some roast chicken, or stir into hot cooked pasta.