Pasta
with Mushroom Sauce
(serves
4)
|
|
|
Clean, slice, and saute over medium heat
in olive oil: |
| 16 - 20 |
|
fresh mushrooms |
|
|
|
|
|
When the mushrooms have softened, but
before they brown, add: |
| 1 |
small |
onion, sliced |
| 1/4 - 1/2 |
c |
cashews or
almonds |
|
|
and cook another 5 - 10 minutes. |
|
|
|
|
|
Transfer everything to a blender and process
until very smooth, adding: |
| 2 |
c |
water or stock, enough to
give a sauce-like consistency |
| 1 |
pinch |
nutmeg |
| 1/2 |
t |
paprika |
|
|
salt, to taste |
|
|
|
|
|
Keep warm in a thick-bottomed pot over
low heat until ready to serve. In the meantime, remove the stems
from a large portobello mushroom or two, slather in olive oil, and
saute over medium heat on both sides until cooked through and just starting
to brown. Pour in a splash of sherry or white wine
and immediately cover and lower the heat to let the steam plump up the
mushroom. If you are not ready to slice and serve immediately, turn
off the heat and keep it covered. |
|
|
|
|
|
To serve, stir cooked and drained pasta
into the mushroom sauce and arrange servings on plates, topped with several
slices of the cooked portobello and some shavings of fresh parmesan cheese. |
|
Notes &
Variations:
-
Add fresh porcini (if dried, soften them in
warm water, and use the water in the sauce), for a more sophisticated flavor.
If it is not too yucky, chop the portobello stem and add it to the sauteeing
mushrooms.
-
A clove of garlic never hurts. You can
also add a chopped fresh tomato a few minutes after the onions.
-
Hazelnuts would be an interesting substitution
for the nuts.
|
|