Friday, November 30, 2012

PASTA: If you are looking for a meatless but delicious white (cream) sauce to go with pasta, please give my favourite recipe a try.



CAPELLINI (ANGEL HAIR PASTA) WITH WILD MUSHROOMS:

 

 

 

½ lb. capellini or angel hair pasta        

¼ oz. each dried porcini mushrooms (ceps) and porcini

½ oz. dried chanterelles mushrooms               

sauce:

    1 cup veal stock
    ¼ cup white wine                                        
    ½ cup whipping cream
   salt and pepper

2 tbsp. butter                                                   

2 shallots, chopped

2 leeks, green only, cut into julienne strips

fresh dill for garnish

 

 

 

Soak dried mushrooms in enough warm water to cover for at least 2 hours. Wash mushrooms thoroughly to remove grits. Squeeze all the liquid from the mushrooms and reserve.

 

Strain the mushroom soaking liquid through a paper coffee filter into a saucepan. Simmer liquid until reduced by half. Add veal stock and continue to reduce until liquid is thick enough to thinly coat a spoon.

 

In another heavy pan, melt butter and sauté shallots and garlic. Add mushrooms and cook for 1-2 minutes; then transfer mixture to a large bowl. Heat pan up; then add in white wine to deglaze the pan. When the wine comes to a boil, return mushroom mixture to pan and simmer at reduced heat for 15 minutes. Add cream and salt and pepper to taste.

 

Cook angel hair pasta in a large pot of salted water until al dente. Drain.

 

Divide pasta equally between 6 serving plates. Pour mushroom mixture over each serving to serve, garnished with strips of leeks and dill.

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