Skip to main content

Funghi!!!

I LOVE me some Mushorooms!! Love Love Love!! and so when I saw gorgeous Shiitake mushrooms at Trader Joes... I said Oh Yeah Funghi Pasta for us. I know people either love em or hate em. I am in a crowd split in the middle with both lovers and haters, BUT the family loved this especially Owen who made me so proud because he too will be a Funghi lover.
There is nothing like Olive Oil for bringing out the woody accents from mushrooms, and that is how this recipe begins. Mind you this is SO very easy.

3/4 pound fresh white mushrooms
1/2 pound fresh shiitake mushrooms
3 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 1/2 tablespoons chopped garlic
2 tablespoons chopped Italian flat leaf parsley
Salt
1/2 cup heavy cream
2 Tablespoons butter
Black Pepper ground Fresh
3/4 cup Freshly grated Parm-Reg cheese
1 pound of Pasta ( I use Whole Wheat Penne)

1. Rinse all mushrooms quickly, Cut white mushrooms if they are not sliced from cap to stem into thin lengthwise slices. Discard and detach the hard shiitake stems and slice the caps into thin crescents
2. Put Olive Oil and chopped onion in a saute pan, turn heat to medium high and cook the onion until it becomes translucent Add the garlic and continue cooking, just until garlic begins to release tis scent, without letting it become any darker than light gold.
3. Add the parsley, stir quickly once or twice, then add all the mushrooms. Add salt- do not be salt shy if you don't want a bland tasting sauce. Turn over all ingredients a dew times then cover the pan and turn the heat down to medium. Cook for about 10 minutes or more until the liquid that the mushrooms she has simmered away.
4. Add the cream, butter, and liberal grindings of pepper to the pan, raise the heat to maximum force and reduce the cream to half its original volume, stirring frequently.
5. Cook pasta and when tender but firm to the bite drain it and toss it immediately with the mushrooms sauce. Add the Parm, and serve at once.

Ahead of time note*** you can cook the sauce up to the end of step 3 severeal hours in advance.
Labels:

Comments

  1. AnonymousApril 28, 2008 at 10:36 PM

    Uli, this was the ULTIMATE comfort food for a mushroom lovers broken heart-Donny's !! He wants to find someone who can cook like this and thought your blog was great. It was de-lish. Thanks again. Coleen :)

    ReplyDelete
  2. UliMay 2, 2008 at 7:45 AM

    Well tell Donny THANK YOU sweetheart!! When Derek met me I didn't cook much so my gift to him when he finds the girl of his dreams, will be cooking classes for her as many as she needs, of course I will need you there as company as well!!

    ReplyDelete

Post a Comment

Popular posts from this blog

QUICK & Easy Garlic Shrimp

Another easy shrimp recipe. It's actually a Rachel Ray recipe that I changed up a bit (am I the only one that really does not find her that cute and bubbly, but actually a bit irritating), ANYway, She calls it her 4 minute spicy garlic blah blah recipe. It's not spicy, I doubled the red pepper and still nada, she is obviously a wuss, but it's good and easy and I was looking for a recipe with ingredients I already had. I decided too give peace a chance, and try one of her recipes. You can find her original recipe here http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html OR the better version below :) This is good as an appetizer, or as a main dish over pasta. Spicy Garlic Shrimp inspired by Rachel Ray Ingredients: 1 lb. large shrimp, deviened and shelled 1 1/2 Tbsp sesame or Olive oil 5 garlic cloves, minced or pressed 1 tsp red pepper flakes (I doubled the amount she had, but you can cut it in half if you are not hardcore like moi) ...
Post a Comment
Read more

Banana Bread with Cinnamon Crumble Topping

I am not sure why I keep buying bananas because they keep sitting on my counter turning brown and then I have to find a new recipe to use with the bananas instead of throwing them away. The good thing is that most recipes call for ripe bananas and I have had really good luck with the recipes I have found. This one I found in Bon Appetit it is from a restaurant in Oakland, California by the name of Bakesale Betty and it is one of the best sellers. This bread got rave reviews from everyone and is definitely a keeper. I threw in a handful of walnuts just because, but you don't have to. This is a cross between banana bread and coffee cake. Ingredients 1 1/2 cups all purpose flour 1 cup p...
Post a Comment
Read more

My Favorite Salsa

Ok, I love Salsa, and I love it without preservatives and with all organic ingredients. This is really easy to do if you make your own, and it makes a ton. Oh it is so yummy. You just dump all the ingredients into a food processor and you are good to go. Adjust your ingredients as you like. I like mine spicy with a lot of cilantro. Ingredients 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) diced Tomatoes And Green Chilies (I use the organic ones from Trader Joes, but Rotel will be fine. ¼ cups Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin ¼ teaspoons Sugar ¼ teaspoons Salt ¼ teaspoons Ground Cumin ½ cups Cilantro (more To Taste!) ½ whole Lime Juice Preparation Instructions Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust ...
Post a Comment
Read more