Not pretty and slightly out of focus mushroom sauce - that wasn't my first glass of wine pictured above!
I really like this mushroom sauce over gnocchi but my grocery store was out, so I picked up a package of ravioli instead and they were great. Their shape made it easy to scoop up every last bit of sauce from the bowl. If it hadn’t been pouring down rain I would have gone outside for some fresh parsley to chop and mix in. But it was torrential, so I did without. A little green would make it prettier… but it tastes divine and that’s what really matters, right?
Dinner For One: Creamy Mushroom Ragout
This is the kind of recipe that can show up anywhere. It’s great on pasta or chicken and if you leave out the liquids (cream and chicken broth) you can serve the sautéed mushrooms as a steak side or bruchetta topping with goat cheese.
How I make it:
Put pasta water over high heat to boil. Clean and slice about half a container of button mushrooms. In a wide, flat-bottomed pan heat a swirl of olive oil over medium heat and add two minced garlic cloves (I just smush mine through a garlic press – so much easier!). After a minute, add mushrooms, toss to coat with the oil and let them cook, stirring and flipping occasionally.
The mushrooms will soak up all the oil in the pan but resist the urge to add more. As they cook, they’ll release their water and some of the oil back into the pan. As long as you have them over medium heat they won’t burn. You want them to darken and shrink until they’re tender.
When the pasta water comes to a boil, add salt & pasta and then turn your attention back to the mushrooms. Add salt & pepper and a shake of dried thyme (or fresh if you have it). Turn the heat up and add half a cup of chicken broth. Once the broth has reduced in half, add a swirl of cream or half & half and a few shakes of red pepper flakes.
When the pasta is about a minute short of being cooked through, pull it out of the water, drain and add it to the sauce pan. Stir to combine and cook for a minute before serving.
Dinner For One: Creamy Mushroom Ragout
This is the kind of recipe that can show up anywhere. It’s great on pasta or chicken and if you leave out the liquids (cream and chicken broth) you can serve the sautéed mushrooms as a steak side or bruchetta topping with goat cheese.
How I make it:
Put pasta water over high heat to boil. Clean and slice about half a container of button mushrooms. In a wide, flat-bottomed pan heat a swirl of olive oil over medium heat and add two minced garlic cloves (I just smush mine through a garlic press – so much easier!). After a minute, add mushrooms, toss to coat with the oil and let them cook, stirring and flipping occasionally.
The mushrooms will soak up all the oil in the pan but resist the urge to add more. As they cook, they’ll release their water and some of the oil back into the pan. As long as you have them over medium heat they won’t burn. You want them to darken and shrink until they’re tender.
When the pasta water comes to a boil, add salt & pasta and then turn your attention back to the mushrooms. Add salt & pepper and a shake of dried thyme (or fresh if you have it). Turn the heat up and add half a cup of chicken broth. Once the broth has reduced in half, add a swirl of cream or half & half and a few shakes of red pepper flakes.
When the pasta is about a minute short of being cooked through, pull it out of the water, drain and add it to the sauce pan. Stir to combine and cook for a minute before serving.
1 comment:
I love this sort of sauce with steak, but for some reason I never really though to throw it on pasta for dinner! Sometimes I like to add in a little Jack Daniels, or cognac, mmm. Mushrooms and alcohol. What could be better?
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