Originally posted by Sarah – June 17, 2015
Look at these beauties! I am not a mushroom fan but my husband absolutely loves them. I made this easy mushroom pasta for him tonight and he loved it. Super easy, fresh, and comforting.
When you clean mushrooms, and you should, do not submerge them into water. Simply take a damp paper towel and wipe them down. Mushrooms are fragile and they also suck up moisture, you don’t want a water logged mushroom. So I cleaned them and sliced them up, into a pot they went. Save those stems for veggie broth!
A little oil oil and butter to cook them up over a low heat. Mushrooms will release their moisture under a slow cook on a low temp. Be patient, it’s worth it in the end.
This is what they look like when they are all set to go, I cooked them almost to a slight paste consistency. They had a rich, deep flavor that emerges during the process.
Make a simple cream sauce for the mushrooms. Remove them from the pan and add equal parts butter and flour to make your roux. I used 2 tablespoons of both. Melt the butter, add the flour and cook for a minute to remove the flour flavor. In another pan you need to heat about a cup of dairy, I used whole milk. You need to heat the dairy so that the flour absorbs it properly. If you don’t heat it, you may have trouble with the thickening of the sauce. Once thickened add the mushrooms back into the pan, salt and pepper.
Here it is thickened and cooked, ready to add your pasta and serve. This is a rich dish so it pairs well with a light and fresh veggie side such as a crisp salad. Enjoy!
