Monday, August 8, 2011

Creamy Mushroom Pasta

I had plans to show you the delicious strawberry-banana version of this Banana Bread that I made this weekend.  Those plans were thwarted when, after baking said bread, I tried to upend it out of the pan to cool and found the middle was still batter and oozed out all over my cutting board.  Some frantic yelling, two sets of hands, and 15 more minutes in the oven, it tasted delicious, but not worthy of photography.  

Instead, I'll tell you about our dinner last night.  I saw Rachael Ray make this recipe last week, and modified it a little bit (partly because I can't for the life of me remember everything I need at the market). 

Creamy Mushroom Pasta
recipe from Rachael Ray

3 Tablespoons olive oil
2 Tablespoons butter
1 pound cremini mushrooms, wiped, stems removed, and thinly slices
2 shallots, chopped
2 cloves garlic, chopped
2 Tablespoons thyme
2 sprigs rosemary, chopped
1 bay leaf
salt and pepper
2 Tablespoons tomato paste - I omitted this, because I ran out
1/2 cup sherry or wine
1/2-1 cup cream
dash nutmeg
1 pound whole grain/wheat pasta
Parmesan cheese, to serve

In a large skillet, heat the butter and olive oil over medium heat.  
Cook mushrooms until browned and the liquid has mostly cooked off.
Add shallots, garlic, thyme, rosemary, bay leaf and salt and pepper.
Stir in tomato paste.
Deglaze the pan with the sherry/wine, scraping up any bits stuck to the bottom.
Reduce heat to medium low, pour in the cream and add the nutmeg, and allow to simmer while the pasta cooks.
When pasta is ready, add to the sauce pan and toss well to coat.
Serve with parmesan cheese.


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