INGREDIENTS:

4 ounces porcini mushrooms
3/4 cup hot chicken broth
5 Strips bacon
1 Small red pepper — diced
2 cloves garlic
1/4 cup brandy
1/2 teaspoon thyme
1/2 cup whipping cream
6 ounces Penne Pasta

DIRECTIONS:

Soak mushrooms in 1/4 cup hot broth until soft. Drain. Cut mushrooms into bite size pieces. Cook bacon discard all but 3 teaspoons fat. Remove bacon and crumble set aside. In frying pan add pepper, garlic and mushrooms. Saute 5 minutes. Remove from pan. Add brandy and scrape pan, reduce to glaze. Return the pepper mixture to pan. Add remaining one half cup broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add cream and simmer over very low heat until warm. Toss with pasta and bacon.

This recipe for Bacon And Wild Mushroom Pasta serves/makes 2.

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