This little number was fun to cook, as it’s basically a combination of star ingredients—ingredients that, on their own, would be the crowning glory or surprise element of any given dish. Combining apples with greens is a facile yet tasty trick that offers a sweet-tart crisp foil to the dense iron flavor of greens. Bok choy, with its clean, simple flavor and versatility is one of my favorite greens. And bacon and chanterelles, well they brighten just about anything, don’t they?
I don’t generally enjoy creamy pasta sauces, they tend to be too heavy for my palate. But the smoky bacon and earthy chanterelles call out for a smooth, creamy bechamel. If bacon and chanterelle are Romeo and Juliet, bechamel is Verona, for what good is a well-acted play without context?
creamy bacon chanterelle sauce with bok choy and apples
cooked pasta (I used spaghetti, but a small pasta shape or fettuccine might be fun)
2 c simple bechamel sauce (I used 2 TBS flour to 2 TBS butter)
3 rashers good bacon
1 medium shallot, minced
1/2 lb chanterelles, chopped
1 small apple, finely chopped
1 medium bok choy, steamed, leaves separated, chopped
1-2 TBS chopped, fresh parsley
sherry
- Prepare the bechamel sauce and set aside.
- In a large pan, fry the bacon until crisp, and set aside. Pour off most of the bacon fat, leaving only a small amount in the pan. You can pour the bacon grease into a heat-proof container and refrigerate it for a later use.
- Place the pan on medium heat and add the chopped shallot, stirring frequently.
- Add the chanterelles and stir. Let simmer for a minute or two.
- Add the apple and stir, then add the chopped bok choy and parsley.
- Stir in a splash of sherry followed by the bechamel. Pour in a little more sherry to thin the sauce a bit.
- Season to taste with salt and white pepper. Toss pasta with sauce and serve.
Serves 2-3
