Steps to Make Gordon Ramsay Bacon and mushroom sauce with courgette ribbons

Bacon and mushroom sauce with courgette ribbons. *See more below for recipe link*Watch how to make risotto in this video, which shows the basic technique for risotto while providing a delicious recipe idea. Fry bacon and rinds in a frying pan, over moderate heat, until the fat runs. Add the oil and butter to the fat in the pan.

Mushrooms, bacon, thyme and cream create an excellent flavor combination: very savory, perfectly seasoned. This creamy mushroom thyme sauce with bacon makes a great accompaniment to grilled meats, chicken, pork, steaks, etc. I love easy recipes and this one is no exception. You can cook Bacon and mushroom sauce with courgette ribbons using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bacon and mushroom sauce with courgette ribbons

1. Prepare 2 of large courgettes.
2. You need 200 g of bacon lardons.
3. You need 1 of onion (diced).
4. Prepare 1 clove of smoked garlic (crushed).
5. It's 3 of mushrooms (diced).
6. Prepare 1 tbsp of tomato purée.
7. It's 1 tin of chopped tomatoes.
8. Prepare Handful of cherry tomatoes.
9. You need to taste of Salt pepper.
10. Prepare 1 tbsp of mascarpone.

Courgettes originated in Italy and were popular in the Mediterranean region hundreds of years before they became popular in the rest of the western world. Courgettes and scallopini are very versatile and easy to prepare. Trim the stalk end off, slice and eat raw or cooked. There is no need to peel them.

Bacon and mushroom sauce with courgette ribbons instructions

1. In a saucepan put onion, garlic, bacon and mushroom cook until softened.
2. Add tomato purée, tinned Toms and fresh tomatoes season well and simmer for 15 mins.
3. Meanwhile using a peeler peel the courgettes into thin ribbons. Heat a little oil in a pan, season courgette and fry until softened. Finally stir the mascarpone into the sauce mixture and serve.

For the courgettes, heat a clean frying pan until hot, add the remaining butter and oil and stir-fry the courgette ribbons carefully, taking care Season with salt and freshly ground black pepper. To serve, pile the courgette ribbons into the centre of four soup plates. Top with the sea bass then spoon the. Add the bacon and mushrooms to it and mix. We tried your bacon and mushroom quiche yesterday.