Pasta and creamy mushroom sauce11:44 AM
Sometimes, (ok most of the time), the simplest things rule the world (well my world).
This dish might not be the epitome of healthy food, but it is as comforting as it can be, and one of these that will usually initiate no protests from kids (provided they like mushroom, and mine LOVES them).
If you live in a region where you have access to a wide variety of mushrooms, feel free to experiment using different types. This dish would just taste about divine with fragrant Portobello mushrooms or morels, or Chanterelles or a mix of wild mushrooms.
Over here, I had to make do with button mushrooms, that's the only thing that is available without costing you an arm and leg in India. It's not that button mushrooms are bad, but when you are used to mushrooms that have a rich woodsy flavour, you can feel a bit let down these.
What you'll need:
- Your choice of pasta, any will do really.
- 400 ml of Fresh cream (I use 2 small pack of Amul)
- 3-4 cups of sliced button mushroom
- 2tsp corn starch
- Salt and pepper to taste.
How to do it:
1) Boil water and cook your pasta until they are soft and tender.
2)While the pasta is cooking, wash and slice your mushroom and heat a little oil in a sauce pan.
3) Toss your sliced mushrooms in the sauce pan and stir, add a little salt to help the mushrooms "sweat". Cook until they shrunk to nearly half their original size and pour the cream.
4) As soon as the cream starts boiling, dilute your corn starch in a little water and pour it in. The sauce will thicken in seconds. Once that is done, remove from the heat.
5) By the time your sauce is ready your pasta should be done, drain the water and transfer to your plates. Pour the sauce on top and season with freshly ground black pepper.
6) Serve hot. If you enjoy parmesan cheese and have some, you can totally sprinkle some on your pasta as well.