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Topic Starter |
Cast Iron Jedi
Join Date: Nov 2004
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Mushroomy pasta
So I saw something on Rachel Ray for some kind of creamy mushroom pasta stuff. Didn't catch the name and didn't pay close attention.
So I decided to just throw something together and hope it turned out good. Here's what I came up with... about a pound of mixed mushrooms - i used shitake, baby bella and oyster olive oil - guessing about 1/4 to 1/3 c. small bottle of wine (like the little 4-packs you can buy, 5-6 oz., I think) 1 to 1 1/2 tsp garlic - just a regular spoonful pinch of crushed red pepper 2 tbsp butter salt pepper to taste pasta Here's what I did - with a couple notes of what I'd change if I do it again. Put the olive oil in a heavy pot (like a dutch oven) and slowly sweated and browned the mushrooms - about 10 minutes of med. med/high heat. Added the garlic and the red pepper and cooked until kinda fragrant. Add about half the bottle of wine and deglaze the pan. Cook for a couple minutes until it's absorbed. Add the rest of the wine. Season with salt/pepper. Added the butter at the end. Add to cooked pasta. So what I'd change... I'd add some chopped onion. The mushrooms soak up a LOT of the wine, so there's really very little sauce. Most of what coats the pasta is the olive oil. I think right before I was ready, I'd about 1/4 to 1/2 c. of the starchy pasta water to make some sauce (or use chicken stock, but not for Alex). Might add some milk, too. Or, you could use more of the pasta water/broth, get it mixed in, and put in some butter and flour mixed together as a thickener. Overall, pretty good if you like the shrooms. And if you use the DreamFields pasta, low glycemic. |
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#2 |
Ghetto Superstar
Join Date: Apr 2005
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can u substitue those canned mushrooms? the ones that are mushrooms and stems and can get at Wal Mart for like 43 cents per can.
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#3 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Those canned mushrooms suck. A lot of the flavor comes from the fond created while you're cooking the mushrooms. Without that, you won't be deglazing with the wine and you'll miss out on a TON of flavor. |
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#4 |
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Join Date: Aug 2001
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what's pasta, precious
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#5 |
The Stig
Join Date: Sep 2003
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Shallots,Heavy Cream,Sherry.
Why skimp?
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#6 |
v^V^v^V^v^V^
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#7 |
Woman should only make babies
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When we went to the beach we asked for eleveteen sandwhiches the lady there was full of glory and said I am truely sorry for your loss but we only have eleveteen... So we will give you a refuld to the fullest extent of the law
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#8 | |
v^V^v^V^v^V^
Join Date: Aug 2001
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Quote:
that's swedish or finnish or danish or norwayjet for sheeeeeeeeeeit btw* *btw stands for booker t washington
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#9 | |
The Stig
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Quote:
A post that could launch a 1000 threads. ![]()
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#10 |
Banned
Join Date: Feb 2006
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trees all across america
gladly die each day just to become your two ply |
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#11 |
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Did she squeeze her tits together?
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#12 |
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Sounds pretty good. I have done something similar but addeed heavy cream and spinach. With the cream, I usually use a white wine though. It is cool tossing stuff together like that though.
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#13 |
Cast Iron Jedi
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I used a dry white in mine. I always keep a couple of four-packs of those little bottles of wine around exactly for this purpose.
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#14 |
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#15 |
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