Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, you could join the book club at TheHighCalling.org and post your responses to the essays in The Spirit of Food; because, you see, we’re pretty relaxed over here. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.
Food on Fridays with Ann
I meant to post from The Spirit of Food: 34 Writers on Feasting and Fasting toward God today, but I ran out of time. I had to prepare grades, a devotional and a writing lesson for two classes I facilitate for home-school students.So instead of a heartfelt response to the beautiful essays in The Spirit of Food, I decided to share this mushroom sauce recipe with you.Yesterday I planned to make spaghetti with red sauce for the kids, but I wanted something different.A little tub of mushrooms served as inspiration. After scanning several recipes online, this one stood out: “Creamy Mushroom Sauce and Homemade Pasta.”I didn’t make the pasta from scratch, but I did make the sauce. Creamy Mushroom Pasta adapted from allrecipes
- 8 oz of fresh or store-bought fettuccine (I used spaghetti)
- 1 1/2 Tbsps olive oil, separated (1/2 Tbsp for pasta water and 1 Tbsp for sauce)
- 1 shallot or small onion, chopped (I used a shallot because I can digest those better)
- 3 cloves of garlic, chopped (I didn’t use quite that much garlic)
- 4 oz of fresh mushrooms, chopped (I used a full tub, which I think is 8 oz)
- 1/2 Tbsp of unsalted butter (I used 1 Tbsp for more sauce)
- 1 Tbsp of All Purpose flour (I used 1 1/2 or 2 Tbsp for more sauce)
- 1/4 – 1/2 of a chicken or vegetable bouillon cube dissolved in 1/4 C water or 1/4th cup of chicken/vegetable broth (I used that or more for more sauce)
- 1/2 cup heavy cream (I used a little more to make more sauce)
- 2 Tbsp sage (original recipe said, ‘trust me!’)
- salt and pepper to taste (don’t use too much salt if you use bouillon b/c it is salty—I used broth, so I added salt)
Prepare pasta water and pasta:Bring a large pot of lightly-salted and oiled water to a boil. Add pasta and cook for 8 minutes (2-3 minutes for homemade pasta!), or until al dente. Reserve some of the pasta water to thin out the mushroom sauce later.
While waiting for the pasta water to boil, make the sauce: Heat olive oil in a medium skillet or saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Add the butter, and add the flour after the butter melts to form a roux to thicken the sauce. Stir the roux with the sautéed vegetables for 2-3 minutes to cook out the flour taste. (Don’t forget about the boiling water for the pasta.) Mix in heavy cream, broth (or bouillon cube water), and sage. Cook and stir until thickened. If too thick, use some pasta water (i.e., the leftover water from the cooked pasta) to thin out the sauce a bit. You can either toss the sauce with cooked pasta, and season with salt and pepper to serve, or add salt and pepper in the sauce, and serve it atop the pasta.
I made it. I ate it. I loved it.