Here’s a recipe for pasta with creamy mushroom sauce, with fresh parsley. Well it’s not really a recipe … more of a technique for making this type of sauce.
Saute some chopped onion, minced garlic and sliced mushrooms in olive oil. Add some salt … notice how the addition of salt caused the vegetables to release liquid and for the mixture to turn into a more saucy consistency? Add some hot pepper flakes if you like some heat. Add some chopped capers if you have/like them. Romove from heat and stir in some cold water (about 1/4 cup). That’s to cool it down so it’s not too hot when you add the dairy products. And guess what? … there isn’t actually any cream in this sauce. Well, there is sour cream, so go ahead and add a few tablespoons and stir it around. The low-fat stuff is just fine to use here. We also added a bit of goat’s cheese, so if you have some, put it in, or if you have some plain cream cheese, go ahead (again, lower fat type is fine). Finally, thin out the sauce with a drizzle of milk and/or white wine if need be. Return to low heat to bring to serving temperature, but make sure it doesn’t boil, as the dairy products might separate.
In the meantime, cook your pasta until al dente. Chop up some fresh parsley.
Plate you pasta then pour some sauce on. Top with freshly ground pepper, shavings of Parmesan cheese and the parsley. We made the shavings by sliding a knife down the block of cheese, but, of course, you can just grate the cheese the normal way too!
Happy Friday :) I’m off to see the Picasso exhibit at the Art Gallery of Ontario with my friend … so excited!