Bacon & Wild Mushroom Crostini 
Serves 4

Want to get your kids to eat mushrooms?   Or anyone for that matter?  This is the recipe to use!   The revolutionary cooking method uses WATER for the most crispy and caramelized of mushrooms.   If you thought garlic mushrooms involved frying garlic in butter and adding in mushrooms, think again.  This method reverses those flavours to get the most out of the mushrooms first, then shines them up at the end with butter, garlic, shallots & herbs.   And of course we prime the pan at the beginning with some bacon!  

This pan of bacon-y goodness can be served on crostini (which we lightly toast in bacon fat) or is perfect tossed with pasta and a bit of cream, or on top of a steak.  One of our kids just likes to eat a bowlful of this mixture.   

This is your opportunity to try different types of mushrooms, available at specialty stores or your local farmer's market.  Oyster mushrooms come in clumps that you simple tear into manageable sized pieces.  Shiitake mushrooms add a lot of texture with their natural density.  If you can get your hands on lions mane mushrooms, they are a real treat (and check out all the health benefits!)   And of course your portabella (do not skip the technique below!) and cremini are readily available and necessary to carry all the flavours.   

Perfect for a chilly night in for two!   We've elevated our classic mushroom recipe with a splash of white wine and cream.   And let's keep the bacon crispy by making it a delicious make-ahead topping for the pasta!   Try to not eat it before the meal!  

This technique is really where simple pasta cooking water shines.  Don't sleep on adding it into your dish--it is what gives the sauce thickness, and brings all of the ingredients together.   

HOT TIP:  warm your pasta bowls:  this is essential for any pasta, rice, risotto dish.   Your dish should be quite a bit saucier when you ladle it into your bowls than you think, so that your first bite is as amazing as your last!  

Serves 2 Generously 

4 slices bacon, chopped
4 tbsp. butter, divided 
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
4-5 sprigs parsley, finely chopped

½ lb mushrooms (cremini ), thinly sliced
1 large leek, white part only, thinly sliced
1 large clove garlic, thinly sliced
5-6 sprigs thyme, finely chopped
¼ cup white wine
1 cup 35% cream

300g of pasta (short shape like farfalle, penne, rigatoni)
3 tbsp. kosher salt
oil, as needed 

1. Bring a large pot of water to the boil. 
2. Make crumble:  fry bacon with 2 tbsp. of the butter until medium crisp.  
3. Use a spatula to scrape all into a small bowl and stir in breadcrumbs, parmesan cheese & parsley.  Set aside.   
4. Make sauce:  Preheat a large frying pan over medium-high heat. 
5. Add a little oil to frying pan, followed by mushrooms.  Season with salt, allow to cook, undisturbed for 1 minute.  Add a splash of water and continue to cook, undisturbed for 4-5 minutes.  
6. Add remaining butter, leeks, garlic and thyme.  Cook until leeks are softened.  Add white wine.  Reduce.  
7. Add cream, reduce heat to low and cook until thickened, 2-3 minutes. 
8. Add 3 tbsp. kosher salt to boiling water and cook pasta until very al dente.  
9. Using a fine mesh strainer, pull pasta straight from water to your pan with the sauce.  Add in about 1/2 cup pasta cooking liquid, bring back up to medium heat and simmer until all is combined.   
10. Serve in warmed bowls, topped with bacon crumble!