Tag-Archive for » Pasta «
I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good steak for a special meal. To view other reviews of this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Ounces morels (dehydrated mushrooms)
1 Cup red wine
2 Shallots, finely minced
1 Tablespoon butter
1 Cup heavy cream
1-2 Tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
Black pepper, to taste
Method
1. Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
2. After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
3. Finely mince the rehydrated mushrooms; set aside. I minced half of them and cut the larger ones in half.
4. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
Spoon the sauce over grilled steaks (I used fillet mignon), veal, lamb, grilled chicken breasts, or pasta.
All photos taken by me unless otherwise stated.
This is a very quick and easy pasta recipe to throw together and it tastes wonderful. I love the fact that this uses thicker pasta noodles rather than spaghetti, which my family prefer. This particular recipe is one that I tagged for a recipe swap game, I am involved in this month. I made the recipe as stated, apart from adding some garlic to the mushrooms when cooking and just using regular deli sliced ham, I also added more Parmesan cheese as we absolutely love our cheese. All in all it makes for a great after work fast meal that is filling, tastes great and is budget friendly. To read more reviews of this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
16 Ounces tagliatelle pasta noodles, fresh, if possible
1 Tablespoon olive oil
8 Ounces ham, cut into 1-inch sticks (I used regular sliced deli ham)
2 Cloves garlic, crushed (my addition)
4 Ounces button mushrooms, sliced
4 Eggs, lightly beaten
5 Tablespoons light cream (I added a little more than this)
Salt and pepper to tastO
2 Tablespoons parmesan cheese, finely grated (I added more cheese than this)
Method
1. Cook pasta in pan of boiling salted water, with a little oil added, 6-8 minutes or until al dente.
2. Meanwhile, heat 1 tablespoon of oil in frying pan & fry ham 3-4 minutes, then add mushrooms & fry another 3-4 minutes. (I cooked the garlic in with the mushrooms) Turn off heat & set aside, reserved.
3. In a bowl, lightly beat eggs & cream together & season well with salt & pepper.
4. When pasta is cooked, drain it well & return to pan, then add ham, mushrooms & any pan juices ~ Stri into pasta.
5. Pour in eggs, cream & half the Parmesan cheese. Stir well, & as you do this, the eggs will cook in the heat of the pasta.
Pile on warmed serving plates, sprinkle with remaining Parmesan & enjoy!
All photos taken by me unless otherwise stated.
