Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Mushroom, Bacon and Herb Linguine




Source of Recipe


unknown






Recipe Introduction


serves 4
preparation 12 minutes
cook 17 minutes


for vegetarians, omit bacon and use veg stock or use a bacon replacement such as not-bacon or tvp. Use other fresh or dried herbs if you like.





List of Ingredients



• 400g dried linguine
  
• 2 tbs olive oil
  
• 1 onion, finely chopped
  
• 200g bacon rashers, rind removed and thinly slced
  
• salt
  
• 500g cup mushrooms, thickly sliced
  
• 1/2 cup chicken stock
  
• 1/4 cup finely chopped continental parsley
  
• 1/4 cup thinly sliced chives
  
• pepper
  






Instructions



1. Cook linguine in a large saucepan of salted, boiling water until al dente (follow packet directions if you need to)
   
2. Heat oil in a large frypan over medium high heat. Add onion and cook for 3 minutes or until soft.
   
3. Add bacon and srit frequently until crisp (5-6 minutes). Add mushrooms and cook 3-4 minutes until tender. Stir in stock and cook 1 minute until hot.
   
   
4. Drain pasta and return to saucepan with mushroom mix and herbs. Toss gently to heat through. Season and serve.
   






Final Comments


Can also make it with some steamed broccoli in it