How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, October 31, 2016

Pasta with (not) Porcini Mushroom Sauce

The recipe, of course, is really called Pasta with Porcini Mushroom Sauce and comes from our old favorite The Moosewood Restaurant Cooks at Home. When I sent James to the store with the shopping list though he could not find the dried porcini mushroom the recipe called for. Using 21st century technology he was able to use his phone to find out what would be a good substitute and so brought home shitake 'shrooms instead, which according to this website have a more meaty, yet less mushroom-y flavor than the porcini.

In addition to the dried mushrooms the recipe also calls for 2 cups fresh mushrooms, 1 cup chopped onions, 2T olive oil, 1t marjoram, 1t sage, 1T flour, 3/4 c red wine, 1T soy sauce, and grated Parmesan cheese.

The dried mushrooms had to be reconstituted with boiling water. I let them soak while I prepared the rest.

The onions were sauteed first, and then the fresh mushrooms and spices were added. The shitake mushrooms were strained with a coffee filter and added to the skillet. The liquids (including the reserved liquid from the shitakes) were added along with the flour, and cooking continued until the sauce thickened. The sauce was placed on top of cooked spaghetti and then topped with the grated cheese.

This simple dish is flavorful and filling.

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