Porcini means “little pigs” in Italian. This piglet recipe has exactly that. Bacon AND mushroom. What could be better?
It’s also really simple and there are only two components: sauce and ‘pasta’. Ain’t nobody got thyme for anything else. Seewhatididthere? (But for real, this recipe does include thyme).
My recipe yields a deep savory flavor from the porcini and that salt from the bacon kicks it up to perfection. This combo pairs better with spaghetti squash than regular pasta because of the way the squash holds in all the sauce. YUM.
Porcini mushrooms are a bit pricey, but the good news is they add a strong flavor – especially the dried kind. So a little goes a long way. That’s why I also add baby portobello mushrooms to this recipe. The flavor from the porcini is there but the meatiness of the portobello stands up nicely in the ‘pasta’.
- 1 oz porcini mushrooms (I used dried for this recipe)
- 1 1/2 cup portobello mushrooms
- 1 large shallot
- 1 garlic clove
- 6-8 oz bacon
- 3/4 cup veggie broth
- 1/4 cup canned coconut milk (solidified part only)
- 2 tsp fresh thyme
- ground black pepper (optional/ omit for AIP)
- 1 spaghetti squash or 3 zucchini squash
1. FOR THE ‘PASTA’. You can either use zucchini noodles by spiralizing a zucchini. Sprinkle salt on the zucchini to take out some moisture. Or you can bake a spaghetti squash and fork out the flesh. Set “pasta” aside.
2. Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet sauté bacon until crisp.
3. Add garlic and shallot to the pan. Cook until shallots are translucent.
4. Add chopped portobello and dried mushrooms with its broth. Stir.
5. Then stir in coconut milk, the rest of the veggie broth, and thyme.
6. Simmer on low for about 5 minutes.
7. Stir the sauce and fold into your ‘pasta’ choice.
(For more AIP recipes check out Phoenix Helix Roundtables)
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