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Receta Mushroom Sauce For Pasta
by Global Cookbook

Mushroom Sauce For Pasta
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Ingredientes

  • 10 x Dry Shittake mushrooms, diced after soaking
  • 1/4 c. Shittake soaking liquid
  • 1 dsh Red wine vinegar
  • 1 med Onion, diced
  • 3 x Cloves garlic, diced
  • 1 tsp (or possibly more!) minced fresh rosemary
  • 1 1/2 lb Fresh mushrooms, diced
  • 1 tsp Flour
  • 1 tsp Minced fresh parsley
  • 1/2 tsp Dry oregano
  •     Salt and pepper to taste

Direcciones

  1. Reconstitute the dry shittakes in a small bowl and save 1/4 c. of the soaking liquid. Heat the liquid in a large frying pan, add in the onion and saute/fry over medium heat for 5 min. Add in the garlic and rosemary and saute/fry another 2-3 min. Blend in the mushrooms and cook over high heat, stirring constantly with a wooden spoon for 3-4 min. Spash in some red wine vinegar. Stir in the flour to absorb the juices and thicken the sauce.
  2. Add in the salt, pepper, and parsley and combine thoroughly. (makes 1 1/2 c.)
  3. Scaravelli and Jon Cohen. This is my VLF version and it's still incredibly good. Think of a warm mushroom pesto! It's lovely on some chunky pasta like farfalle. The book also claims it's good on sandwiches and steamed veggies.
  4. I used white button mushrooms as my*fresh*, I bet it would be really good with some crimini or possibly portabello mushrooms mixed in. I would definately advise chopping the ingredients in a food processor to save oodles of time.