Marriage is Full of Middle Ground

The husband has been craving for mushroom risotto for some time, while I’ve been eyeing noodles and pasta. So when I saw this recipe for mushroom stroganoff, I figure it hits right in the middle of the alley. Just the kind of thing for us.

While I love the curl of tagliatele, I’ll admit defeat for this one. A plain fettucini would have been better. I also thought that I had used too much mushroom but when they shrunk, I thought the quantity is just nice, not stingy at all. I also used a mixture of dried shiitake and fresh portobello. I love how dried shiitake absorbs all the broth and when you bite into it, it squirts juice inside your mouth.

The interesting thing about this recipe is how it calls for worcestershire sauce and tomato paste. I would never thought of them. But funnily, they work and blend in just fine.


Best to remove your fancy suit and shirt before tucking in.

MUSHROOM STROGANOFF
(adapted from Skinny Taste)
serve 2-3

130 gr portobello mushroom, sliced half cm thick
40 gr dried shiitake mushroom
40 gr 1 tablespoon butter
1/2 cup chopped onion
2 tbsp all-purpose flour
1 cup vegetable broth
1 cup water from boiling the dried shiitake mushroom
1 tbsp Worcestershire sauce
1 tsp tomato paste
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine
2-3 tbsp cream
Pasta enough for 2
Handful cilantro, chopped and to garnish
Grated Grana Padano,
to garnish

  • Cook the pasta as per manufacture’s instruction till just slightly undercook.
  • In a pot, boil the dried shiitake mushroom till soft. Drain the mushroom but keep 1 cup of this mushroom “broth”. When the mushroom is cool enough to handle, slice them.
  • In a pan, melt the butter and sautee the onion till translucent. Add in the flour and whisk, then slowly pour in the vegetable broth and mushroom broth.
  • Add in the mushrooms, worcestershire sauce, tomato paste and thyme. Add salt and a generous pinch of black pepper. Lower the heat and let the sauce simmers and thickens, occasionally stirring it.
  • Add wine, stir and let it sit for a while. Add in the cream and stir. Turn off the heat if needed. Taste and check if more salt or pepper is needed.
  • By now the pasta should already be ready. Drain and run under cool water to stop cooking.
  • Once the sauce has thicken to your desired level, add in the noodles and mix well.
  • Transfer to a serving plate, garnish with shredded grana padano and cilantro.
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