Cooking

Pasta and creamy mushroom sauce

11:44 AM

pasta and mushroom cream sauce, it doesn't get any simpler than this
In the world of Pinterests and blogs, it is easy to forget that there are plenty of super easy, recipes out there and that no, not all our meals need to look like a gourmet feast straight out of a Masterchef episode.

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.



8 comments

  1. OOO that looks sooo yummy!
    That sounds almost like my 5 ingredient Fettucine Alfredo recipe! Basically I just toss whole milk, grated parmesan, fresh ground black pepper, 1 minced garlic clove, & butter with freshly cooked noodles. It works with yak cheese too!

    http://calmlycookingcurry.blogspot.com/2016/02/all-leaves-are-brown-sky-is-grey.html

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    1. My mom also makes a variant of that dish adding cubed chicken to the mushroom cream, or rather she cooks the chicken in a pan and then add the mushrooms and cream and serves rice or pasta as a side dish.

      I have a very quick pasta and tomatoes recipe where I toss everything in the freshly cooked pasta too, I either dice regular tomatoes or half cherry tomatoes, chop a few fresh basil leaves and toss it raw in the cooked and drained pasta along with a drizzle of olive oil and some parmesan...yumm!

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  2. Nice recipe. I have one like this adding shallots and parsley too. I never thought of adding corn starch to a pasta gravy...

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    Replies
    1. Corn starch is the power ingredients to thicken any liquid-y gravy and sauce and was the secret sauce weapon both my mom and grand ma used. I surprised my maid using it to thicken a chole masala dish she struggled to get to the right consistency with it a while ago. Whenever I have a sauce that is too runny for it's own good I apply that trick, all you need is one or two teaspoon of corn starch in 1/3 cup of water that you add to the boiling gravy. For the trick to work it sauce has to be boiling, and the thickening will happen in seconds. It doesn't even really matter how much liquid sauce there is to begin with, the corn starch water seem to trigger a chain reaction in the sauce causing it to thicken.

      Depending the pasta dish and sauce you can also take a ladle or two of the water in which the pasta has been boiling and add it to the ingredients you want to turn into a sauce. In this case, the water acts more as a"fond de sauce" than it does as a thickening agent.

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    2. Corn starch will also stabilize the protein in dairy products so your sauces won't split or curdle.
      Just beat like 1/2 to 1 tsp of corn starch into every cup of yogurt, milk, or cream you're using in your dish. Be sure to beat the corn starch in well BEFORE you add the yogurt, milk, or cream to a hot dish though.

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    3. That is very good to know! I usually make sure that if a dish has any acidic component the dairy goes in last and gets the least amount of cooking necessary to prevent the curdling, but it doesn't always work.

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  3. We get button mushrooms, portobellos and field mushrooms regularly available here in Australia. I've never even heard of those other types. I'm a huge mushroom fan and I would be very happy to eat this, hubby on the other hand would eat it if I added bacon too.

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    1. I did add bacon once and it is absolutely delicious so definitely give it a try. In India we really only get button mushrooms, which are technically non-mature portobello. Mushrooms aren't really something big in Indian cuisine and many people in India will not eat them, some even consider them a non-vegetarian item as I once discovered with a friend. I made mushroom pirogies at a kitty party knowing that most of the ladies were vegetarian, and this friend told me she could not touch it as mushroom isn't vegetarian in her family and religious practice.

      Coming from central Europe, mushrooms were a big thing in my childhood, my favourites are probably porcini mushrooms and morels. My grand father was a HUGE wild mushrooms enthusiast and would go mushroom picking in the forests and hills as soon as the season was good for them and my grand ma would dry them to preserve them the old fashioned way.

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