Monday, May 23, 2016

meatless monday

here is another of my go-to meatless Monday meals

My recipe is an adaptation
from this lovely source of recipes and photos
from the UK.

by Nicola Graimes, Fiona Biggs, and Lorraine Turner
every recipe has large full-page color image
making every recipe more than tempting.

Question to you...
do you tend to try a new recipe more often
if it has an image or not?
I most definitely do.
I  have some cookbooks that have not-a-one and
I never crack them open for inspiration.
(Note to cookbook publishers...)

Here is the assembly of ingredients
Meatless meals are generally a quick-cook
so best to have everything right at hand
a.k.a. mise en place


start pasta water to boil
add a pinch of salt
prepare pasta as per package directions

Meanwhile...

While olive oil is heating up in sauté pan,
slice mushrooms, set aside

dice shallots
I always do this second as shallots make my eyes tear
and add to sauté pan
sorry - forgot to image this
sauté for 3 minutes flipping often
keep an eye on these
they cook quickly

add mushrooms until they are slightly golden
approximately 2 minutes
I add a smidge of olive oil if needed
mushrooms are like sponges
always slurping up more oil than I start with
but not too much as more oil is coming
with the sun-dried tomatoes

add a little salt and pepper
sprinkle with flour
cook for a minute, stirring constantly

stir in half-and-half

the Port
always use wine that you would drink
none of that "cooking wine" garbage in my food

add sun-dried tomatoes
add freshly grated nutmeg
and a sprinkle of pepper flakes
...you know how hot you like it

cook on low for 8 minutes
this really thickens fast
so I cover to keep the moisture in

plate and sprinkle with parsley
which I forgot to pick up
yes, I am a nar-nar

now
mangia & statti zitto
trans:  shut up & eat

MUSHROOM PASTA
WITH PORT
serves 4
prep time approx. 20-30 minutes

ingredients
4-6 tbsp. olive oil
6 shallots
6 cups sliced cremini mushrooms
1 tbsp. all-purpose flour
1/4 cup half-and-half
2 tbsp. good Port wine
4 oz oil-packed sun-dried tomatoes, lightly chopped
pinch red pepper flakes
freshly grated nutmeg
1 lb pasta (I prefer linguini)
salt & pepper


this is original recipe should you choose to follow theirs.

thanks for stopping by moonlight lane
xx-hb





















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