Savory cream with mushrooms and bacon

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Savory cream with mushrooms and bacon
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it de fr es br nl
184
Calories per serving
  • Energy Kcal 184
  • Carbohydrates g 3.3
  •   of which sugars g 3.2
  • Protein g 12.7
  • Fats g 13.4
  •   of which saturated fat g 6.47
  • Fiber g 0.7
  • Cholesterol mg 37
  • Sodium mg 533
  • Gluten Free
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 1 h 10 min
  • Makes: 10
  • Cost: Average

PRESENTATION

Recipe by
Marisa Malomo

If you're hunting for a creamy mushroom pancetta sauce that truly shines on Italian tables, especially when you want something special, this one's for you. It's not just your average starter—it's really loved for its velvety and smooth texture. And you know what? The salty pancetta perfectly balances the earthy mushrooms. In Italy, this savory mushroom cream recipe often comes in these cute little cocotte dishes—giving it that fancy, restaurant-style vibe—even if you’re just having a laid-back dinner with friends. The classic combo of mushrooms and pancetta? Super popular across many regions. And here's the thing: it's often tweaked with fresh, local mushrooms, giving each version its own twist.

When evenings start to cool down, nothing quite warms up a table like a dish of pancetta mushroom cream sauce. It's indulgent but not too heavy. Seriously good. Tender mushrooms and crispy pancetta make each bite super interesting. Typically served as an antipasto, it whets everyone's appetite for what's coming next. Pretty much perfect. It pairs well with various starters or even as part of an elegant spread. In Italy, folks often do seasonal swaps, using wild mushrooms or garden herbs to tweak the flavor a bit. With a mushroom pancetta cream sauce recipe like this, you get something that looks appealing on the table and has a rich and savory taste that brings people together.

Some people even use leftovers on toasted bread or mix them into pasta for a quick meal—super, super easy the next day. A great way to enjoy extra Italian flavor without much effort. Thing is, this dish is about combining simple, high-quality ingredients to create something special, capturing the essence of Italian cooking by focusing on fresh, local produce and traditional techniques. Whether it's for a festive occasion or a simple weeknight dinner, this dish fits right in. Honestly, it's a favorite among those who appreciate good food and great company.

INGREDIENTS
184
Calories per serving
Ingredients for 10 cocottes of 100 ml
Smoked pancetta 3.5 oz (100 g) - (1 thick slice)
Asiago cheese 5.3 oz (150 g)
Champignon mushrooms 3 ½ cups (250 g)
Egg yolks 5
Fresh liquid cream ¾ cup (200 g)
Whole milk 1.7 cups (400 g)
Saffron 1 bag - (0.1 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Eggs 1 - (medium)
Preparation

How to prepare Savory cream with mushrooms and bacon

To make the savory cream with mushrooms and bacon, first cut the Asiago into cubes 1 and then chop it with a knife 2. Transfer the cheese into a small pot, pour in the milk and cream 3

Add a pinch of salt 4, the saffron powder 5, and stir with a spoon 6.

Transfer the pot to the heat and cook the mixture on low flame for about 15-20 minutes, stirring often. You should obtain a smooth cream 7 not very thick, set it aside to cool. Now clean the mushrooms: remove the earthy part of the stem 8 and gently wipe them with a cloth 9.

Thinly slice the mushrooms 10 and then cut the bacon into cubes 11. Pour a dash of oil into a pan 12

Add the bacon cubes here 13 and transfer everything to the heat, warm over low heat and then add the mushrooms 14. Continue cooking for 10 minutes. Season with pepper 15 and set aside.

In a bowl, beat the yolks of 5 eggs with the whole egg 16, add the mixture to the now cold cream 17, and mix well to combine 18.

Now distribute the mixture into oven-proof cocottes 19, place them on a baking sheet 20 and bake in a preheated ventilated oven at 300°F for 20 minutes on the middle shelf. After this time, remove the cocottes 21

Fill them with mushrooms and bacon (22-23) and put back in the oven for another 20 minutes. After this time, the savory cream with mushrooms and bacon will be ready to be enjoyed 34.

Storage

The savory cream with mushrooms and bacon can be stored in the fridge for about 2 days. It can be frozen either before or after cooking once cooled. Just bake it directly in a hot oven.

Advice

Let the cream, milk, and cheese mixture cool very well before adding it to the eggs to avoid unpleasant lumps. Asiago can be replaced with fontina or provolone.

For the translation of some texts, artificial intelligence tools may have been used.
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