The Mushroom Makeover – Meaty mushrooms lend themselves perfectly to rich sauces and stews and maintain their chewy texture when stirred into rich red sauces, like this Mushroom Bucatini recipe by Kelsey of The Naptime Chef.
Last winter I added a handful of chopped mushrooms to Bolognese for added flavor and texture. Just last week, I added them to my favorite bucatini recipe. They crisped up beautifully with the pancetta and added a rich underlying umami flavor to the fiery tomato-based sauce.
This simple dinner has always been a family favorite and with its mushroom makeover, we came to love it even more. Not only do the mushrooms deepen the flavor, they also add a delicious chewy texture alongside the crispy pancetta. With a sprinkle of Parmesan it is the perfect weeknight meal.
- 1 pound linguine
- 5 ounces pancetta, chopped
- ¾ cup baby bella mushrooms, chopped
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- 28 ounces crushed tomatoes, with juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 pinch red pepper flakes, or more to taste
1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
2. In a large skillet warm the olive oil over medium heat. Add the pancetta and mushrooms and sauté until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.
3. Add the onion and cook until translucent. About 6 minutes. Add the garlic and red pepper and sauté for 30 seconds.
4. Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Stir the drained pasta into the finished sauce, toss well, and serve!