Evening Edge
What’s For Dinner?
DEL.ICIO.US
Penne Pasta With Smoked Mushrooms and Bacon - from Ray's on the River
Rate this recipe: (average rating = 3.00 with 11 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . Ray’s on the River
6700 Powers Ferry Road, Sandy Springs
770-955-1187
Q: Ray’s on the River has a Sunday brunch that includes an item called penne pasta with Applewood bacon and mushrooms. Can you get the recipe for me?
Lara Watkins, Sandy Springs
A: Executive chef Tom McEachern has a theory on why people love this Sunday brunch pasta dish so much: “Because it’s got cream in it,” he says. OK, maybe it’s a little more complicated than that; the recipe also calls for smoked mushrooms, which home cooks can re-create on their stovetop. “When you smoke the mushrooms and add cream to it, those two combined make a great flavor,” McEachern said. “It’s not a combination that people often get at home.” -- Deborah Geering
Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4
Ingredients:
-
Hickory chips
12 ounces crimini (baby bella) mushrooms, quartered
8 ounces penne
1/4 cup (1/2 stick) unsalted butter
1 cup heavy whipping cream
1 clove garlic, minced
1 1/2 cups freshly grated Parmesan cheese
1/4 cup cooked and chopped bacon
1/4 cup chopped fresh parsley
Instructions:
Soak the chips in water as directed on the package. Drain. In a stovetop smoker or in a pot with a tight-fitting lid, place the chips (if using a pot, cover the chips with a sheet of heavy-duty aluminum foil). Place the mushrooms in the upper chamber (or on top of the foil). Turn the heat to high for 5 minutes, then reduce to medium-low and smoke for 35 to 40 minutes, until mushrooms are slightly shriveled but not dried. You should have about 1 cup. Set aside.
Bring a large pot of water to boil and cook the pasta al dente. Drain and set aside.
Meanwhile, in a saucepot, melt the butter. Add the cream and simmer on low for 5 minutes. Whisk in the garlic and cheese. Stir in the smoked mushrooms, bacon and parsley. Toss with the cooked pasta.
Bring a large pot of water to boil and cook the pasta al dente. Drain and set aside.
Meanwhile, in a saucepot, melt the butter. Add the cream and simmer on low for 5 minutes. Whisk in the garlic and cheese. Stir in the smoked mushrooms, bacon and parsley. Toss with the cooked pasta.
Notes:
While you’re smoking mushrooms on the stovetop –- go ahead and do some extra. You’ll enjoy them with rice pilaf, on a cold-cut sandwich or stirred in with green peas.
Nutrition:
Per serving: 704 calories (percent of calories from fat, 57), 25 grams protein, 57 grams carbohydrates, 3 grams fiber, 45 grams fat (27 grams saturated), 136 milligrams cholesterol, 758 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Ray's On The River