Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, February 21, 2012

Wild Mushroom Sauce for Pasta

Use the mushroom broth from the last blog post as a base for this sauce.  Mushrooms have a meaty flavor, so they are perfect for a vegetarian main dish that is suitable even for meat lovers!

Makes enough sauce for up to 2 pounds of pasta
1 ½ pounds assorted mushrooms (hen in the woods, shiitake, cremini, button), cleaned and sliced; stems removed from shiitake
1 TBS butter
2 TBS olive oil
½ tsp rosemary
½ tsp sea salt
1 cup red wine
2 cups wild mushroom broth
1 leek, chopped
salt and freshly ground black pepper to taste
¼ cup chopped parsley
¼ cup freshly grated Parmigiano-Reggiano cheese, plus additional for individuals to add to taste at the table
truffle oil

Heat butter and olive oil in large skillet.  Add leeks and cook until just starting to brown.  Add shiitake mushrooms and cook for a few minutes, then add other mushrooms.  Add rosemary and salt.  Cook until mushrooms are soft,   Add mushroom broth and red wine.  Simmer until liquid is reduced to a consistency suitable for tossing with pasta.  Add salt and pepper to taste, parsley and Parmigiano Reggiano and stir to combine.  Drizzle a little truffle oil over all.  Serve over pasta, with additional grated Parmigiano Reggiano for people to add to taste at the table.

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