Mushroom Sauce
Posted on Nov 7, 2010 in Clean Eating, Dairy, Dinner, Entertainment, Food, garlic, Kosher, Mushrooms, Pasta | 4 comments
Mushroom Sauce
Looks like I’ve been on a cooking binge lately. And I’m glad to say I like it. 
This recipe was came out of a conversation and was pretty much a necessity; you see, I bought about three pounds of mushrooms at Costco. I got two one-pound packages of baby portabella mushrooms and a one-pound package of chanterelles. Yeah, I know, I’m crazy. But mushrooms shrink when they cook. That’s my excuse and I’m sticking to it. And I really, really like chanterelle mushrooms, as it turns out. Have you ever tried them pickled? If you haven’t, you really should seek them out (they’re frequently found in Russian/East European grocery stores, look for the non-jarred variety). But for this recipe, you can use any mushrooms you like, so experiment and enjoy.
If you’re entertaining, go ahead and use a pound of pasta since it’s easy to “stretch” pasta and make an economical, tasty dish. But if you’re cooking for yourself, consider using only half the pasta, especially if you like the mushrooms. For me, a pound of pasta is just too much and I wish I would have used only a half pound.
Ingredients:
1 small onion (diced)
2 cloves garlic (diced)
1 TB olive oil
2 pounds of mushrooms (1.5 LB portabella and .5 pound chanterelles)
1 pound linguine (but it turned out pasta-heavy, so next time I’ll use only a half pound of pasta)
1/2 cup white wine (I used Riesling, but this is optional)
1 – 1.5 cups of cheese (I used: mozzarella and fontina)
2 – 3 TB of mascarpone
Salt, pepper to taste.
Steps:
1. Saute the diced onion and garlic in olive oil for about 5-10 minutes, until the onion caramelizes slightly.
2. Clean and slice mushrooms. Add to the sauteed onion.
3. Add wine and let cook out for a few minutes, about 5.
4. Cook the mushrooms for about 10 minutes, adding salt and pepper to taste.
5. Cook pasta according to package directions.
6. Add half the cheese mixture and half the mascarpone; let cook for about 5 minutes.
7. Add pasta into the mushroom mixture. Combine thoroughly.
8. Add the rest of the cheese and mascarpone.
Onions and Garlic
Mushrooms
Mushrooms cooking
Mushrooms with cheese
Mushrooms with cheese and pasta
Mushrooms DO shrink when they cook — and they’re also so delicious you’ll want to eat more of them than you ought! I’m totally with you on buying LOTS of mushrooms.
This looks delicious. In fact, we’ve made a pasta dish very similar to this with neufchatel. So delicious and creamy and earthy. Heaven.
So love it. And because I cooked the mushrooms by themselves for a while first, there’s a lot of that earthy flavor since it’s so concentrated. I actually had it for lunch today and I know I had the best thing in the lunch room.
This beats cafeteria food hands-down.
As a connoisseur of pasta, cheese and mushrooms, I was morally obligated to try this. Having eaten roughly a kilogram of it, further analysis still seems necessary. Could you please prepare another five kilos, just so I can be certain? Much appreciated.
If you provide the mushroom, cheese, and pasta, I’d be happy to.
Glad you liked it.