Food and Drink Mushroomy pasta

**Fire Me Boy!** · 11-13-2008, 10:02 AM

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.

11-13-2008, 10:02 AM	Topic Starter
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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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