Geeze! I seem to be in a bit of a blogging rut...in the blog doldrums....in the dumps, in a funk, in a slump. I've been neglecting my blog and all of yours too lately. I haven't taken part in many food events, and it has been ages and ages since I send a post to Ruth for her very popular Presto Pasta Nights.
I have tried to take part. In January I made this Beef Stroganoff
But I took too long in posting about it, and didn't write down the recipe. It's gone forever from my head now. Which is really too bad, it was very nice.
Then last month I worked on a post about portion sizes
But it just stalled out in my head and I couldn't get 'er done.
Last week I had dinner downtown at Peter's Pasta. It's a small place run by Peter and his family. They make their own pasta and sauces, and it's all very very good. One of my dining companions had the half order of Spaghetti with Mushroom Sauce. It was so good I'd wished I had ordered a full order of it for myself.
The next night I was checking out the contents of the fridge for dinner and came across some mushrooms. So we made our own Mushroom Pasta!
Mushroom Pasta
We cleaned and thinly sliced the mushrooms - I'm guessing we had 10 to 12 ounces. We fried them up in a touch of olive oil and seasoned them with salt and pepper. Set them aside.
I decided to use the cream sauce from January's Creamed Spinach as the base for our mushroom pasta sauce. Because Scott likes to eat and wanted leftovers, I tripled the amount of sauce. So I used:
3 tb butter
2 tb cornstarch
3 tsp vegetable bouillon
2 1/4 cup non fat milk
Melt the butter in a large pan. Whisk in the cornstarch and vegetable bouillon and cook for one minute. Add the milk and whisk to blend all the ingredients. Bring to a simmer and cook over low heat for 2-3 minutes until thick and bubbly.
Then toss in the mushrooms and 1/2 cup of Parmesan cheese. Stir until the cheese has melted and the mushrooms are hot. Stir in some chopped parsley and pepper. Taste it before you add salt - the mushrooms have been salted and Parmesan is salty too.
We cooked up some pasta we'd bought from the Italian deli downtown - Fratelli Deli. The package is all in Italian, but I think the pasta is called Gramigna Emiliana. It's like slightly longer thinner macaroni. I tossed together just enough pasta and sauce for two servings, and the rest went in the fridge.
I am so pleased at how this came out. Creamy, cheesy, mushroomy. Exactly what I was looking for!
Happy Saturday!
I have tried to take part. In January I made this Beef Stroganoff
But I took too long in posting about it, and didn't write down the recipe. It's gone forever from my head now. Which is really too bad, it was very nice.
Then last month I worked on a post about portion sizes
But it just stalled out in my head and I couldn't get 'er done.Last week I had dinner downtown at Peter's Pasta. It's a small place run by Peter and his family. They make their own pasta and sauces, and it's all very very good. One of my dining companions had the half order of Spaghetti with Mushroom Sauce. It was so good I'd wished I had ordered a full order of it for myself.
The next night I was checking out the contents of the fridge for dinner and came across some mushrooms. So we made our own Mushroom Pasta!
Mushroom Pasta
We cleaned and thinly sliced the mushrooms - I'm guessing we had 10 to 12 ounces. We fried them up in a touch of olive oil and seasoned them with salt and pepper. Set them aside.
I decided to use the cream sauce from January's Creamed Spinach as the base for our mushroom pasta sauce. Because Scott likes to eat and wanted leftovers, I tripled the amount of sauce. So I used:
3 tb butter
2 tb cornstarch
3 tsp vegetable bouillon
2 1/4 cup non fat milk
Melt the butter in a large pan. Whisk in the cornstarch and vegetable bouillon and cook for one minute. Add the milk and whisk to blend all the ingredients. Bring to a simmer and cook over low heat for 2-3 minutes until thick and bubbly.
Then toss in the mushrooms and 1/2 cup of Parmesan cheese. Stir until the cheese has melted and the mushrooms are hot. Stir in some chopped parsley and pepper. Taste it before you add salt - the mushrooms have been salted and Parmesan is salty too.
We cooked up some pasta we'd bought from the Italian deli downtown - Fratelli Deli. The package is all in Italian, but I think the pasta is called Gramigna Emiliana. It's like slightly longer thinner macaroni. I tossed together just enough pasta and sauce for two servings, and the rest went in the fridge.
I am so pleased at how this came out. Creamy, cheesy, mushroomy. Exactly what I was looking for!
Happy Saturday!
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