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.

Goapics1 · 11-13-2008, 10:16 AM

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.

Ultra Peanut · 11-13-2008, 10:17 AM

what's pasta, precious

ChiefJustice · 11-13-2008, 10:33 AM

Shallots,Heavy Cream,Sherry.

Why skimp?

Ultra Peanut · 11-13-2008, 10:34 AM

Quote:

Originally Posted by ChiefJustice

Shallots,Heavy Cream,Sherry.

Why skimp?

EIGHTEEN

Demonpenz · 11-13-2008, 10:36 AM

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

Ultra Peanut · 11-13-2008, 10:39 AM

Quote:

Originally Posted by Demonpenz

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

sjeeeeeeeeeeeeyt

that's swedish or finnish or danish or norwayjet for sheeeeeeeeeeit btw*

*btw stands for booker t washington

**Fire Me Boy!** · 11-13-2008, 10:40 AM

Quote:

Originally Posted by Goapics1

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.

No. Needs to be fresh.

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.

ChiefJustice · 11-13-2008, 10:40 AM

Quote:

Originally Posted by Demonpenz

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

A post that could launch a 1000 threads.

blueballs · 11-13-2008, 11:24 AM

trees all across america
gladly die each day
just to become your two ply

ottawa_chiefs_fan · 11-13-2008, 01:29 PM

Did she squeeze her tits together?

tooge · 11-13-2008, 01:41 PM

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.

**Fire Me Boy!** · 11-13-2008, 01:45 PM

Quote:

Originally Posted by tooge

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.

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.

tooge · 11-13-2008, 02:31 PM

Quote:

Originally Posted by Fire Me Boy!

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.

Yeah, sure it's for that. WHINO!

**Fire Me Boy!** · 11-13-2008, 03:10 PM

Quote:

Originally Posted by tooge

Yeah, sure it's for that. WHINO!

It is. I use the big bottles for me.

11-13-2008, 10:02 AM
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.
Posts: 35,253

11-13-2008, 10:16 AM	#2
Goapics1 Ghetto Superstar Join Date: Apr 2005 Location: Midwest Casino cash: $10004900	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.
Posts: 4,756

11-13-2008, 10:17 AM	#3
Ultra Peanut v^V^v^V^v^V^ Join Date: Aug 2001 Location: Holland* Casino cash: $10005177	what's pasta, precious __________________
Posts: 39,518

11-13-2008, 10:33 AM	#4
ChiefJustice The Stig Join Date: Sep 2003 Location: "Some say he has no home" Casino cash: $10004900	Shallots,Heavy Cream,Sherry. Why skimp? __________________ Dante Hicks: But you hate people. Randal Graves: Yes, but I love gatherings. Isn't it ironic?
Posts: 4,806

11-13-2008, 10:36 AM	#6
Demonpenz Woman should only make babies Join Date: Nov 2003 Location: Apartment "G UNIT!" Casino cash: $2952136	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 __________________
Posts: 54,299

11-13-2008, 11:24 AM	#10
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	trees all across america gladly die each day just to become your two ply
Posts: 14,233

11-13-2008, 01:29 PM	#11
ottawa_chiefs_fan Starter Join Date: Sep 2006 Location: Ottawa, Canada Casino cash: $9641312	Did she squeeze her tits together?
Posts: 950

11-13-2008, 01:41 PM	#12
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3734112	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.
Posts: 15,130