Friday, April 15, 2011

Sauteed Mushrooms over Pasta

Once again, this is another dish inspired by the sales at the grocery store.

My local grocery store, Safeway, has a club card where you can load deals to your card.  One of my deals was an 8 ounce package of mushrooms for 1.59.  

Last week, the same package of mushrooms was on sale for Buy One, Get One Free - meaning I purchased two 8 ounce containers of mushrooms for only 1.59, or 0.80 each.  HOT deal.

I love mushrooms, and when I saw the recipe for sauteed mushrooms pop up on Lucinda Scala Quinn's blog, I promptly saved it to make over pasta, as I waited for a mushroom sale.

I always buy the whole mushrooms - the pre-sliced mushrooms are too thick for my liking, and I'm such a control freak in the kitchen, I'd rather slice my own mushrooms.  The mushrooms were pre-washed, but you certainly can wash them again.  I'm not a fan of washing mushrooms, as I rinse and then wipe the dirt off each mushroom - it took FOREVER with a container of crimini mushrooms and I'm not eager to repeat the experience. 

My small changes:
1.  I used half and half instead of heavy cream.  Fat free, too.  Calories, people.
2.  I usually do not have wine on hand.  Instead, I squeezed an entire lemon into the mushrooms I sliced.
3.  I halved the recipe.  So yes, I used 1 whole lemon instead of only 1/4th of a lemon for juice.  But I actually liked the intense lemon flavor, and the lemon didn't seem extremely juicy in the first place.

If you make this dish on it's own, slice the mushrooms slightly thicker than I did.

I need to use smaller dishes in my photos.

Sauteed Mushrooms over Pasta, by Lucinda Scala Quinn.  Serves 6

  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons chopped flat leaf parsley
  • Splash white wine (or extra lemon, like I did)
  • 1/4 cup cream (or half and half)
  • 3 tablespoons grated cheese (I used Parmesan)
1.  Submerge mushrooms in cold water, swish around to wash thoroughly, and drain.  Trim the ends, slice and place in a large bowl.  Squeeze the juice of half a lemon (this is where I used the whole) over the mushrooms and toss.

2.  Heat olive oil in a large pan, and cook garlic until lightly brown, about 30 seconds, over medium high heat. Add the mushrooms, stir, and cover.  Cook, stirring occasionally, for four minutes.

3.  Remove the lid, add salt and pepper, and cook, stirring until moisture has evaporated and mushrooms brown, about five minutes.  

4.  If continuing on to make it as a sauce, do not cook off all the liquid if you are not adding a splash of wine.  Leave a small amount in the pan, add the cream, and the cheese.  Stir to combine until it thickens.

5.  Stir in parsley (I used dried parsley, don't hurt me.)  Stir in cooked pasta and serve.

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