In case you haven’t noticed, I’ve recently become obsessed with mushrooms. Which is pretty surprising since I would barely touch them a year ago. Once again, it was proven to me how much preparation and presentation matter.
I thought I didn’t like mushrooms. But what I actually didn’t like was the way other people cut and prepared them. What I’ve found is that mushrooms are best thinly sliced. They also need some sort of flavor infused into them. Those 2 things were the cure. Now I love mushrooms and I’m finding lots of ways to incorporate them into my cooking. Tonight, I incorporated mushrooms with my love of cream sauce and the results were quite successful.
Creamy Mushroom Pasta
4 or 5 white mushrooms (chopped)
2 cloves of garlic (chopped)
1/4 cup chicken broth
1/2 cup half n half
1 tbsp unsalted butter
A drizzle of olive oil
1 tsp flour
Salt & pepper
1. Cook your favorite pasta according to the package directions. While the pasta boils, prepare your sauce.
2. In a medium sized pan, melt the butter and mix in the flour.
3. Add the garlic, mushroom, and a drizzle of olive oil to the pan. Cook until soft, only stirring 2-3 times.
4. Add chicken broth and cook for another 2 minutes.
5. Add half n half and seasonings, stirring until the sauce thickens.
Bonus: I used to have trouble peeling garlic. But then my boyfriend taught me this technique. Chop off the top and bottom of the garlic clove.
Then slice the garlic clove in half lengh-wise. The outer layer will come right off!
As a final touch, I mixed a tbsp of butter in with my pasta and added a dollop of plain yogurt on top of my sauce.