Cookingaround : Mushroom Sauce for Pasta, Super Fast !!

Mushroom Sauce For Pasta

Mushroom Sauce for Pasta, Smooth and Soooo Good, try it, so simply and fast. I betcha you will even surprise yourself how it will turn out. I really like the creamy delicate taste of the mushrooms in this recipe, a treat for your Friends or Family.

In this recipe I tried to show you how easy it is to make a real four star restaurant quality dish without all the fuss of a complicated recipe. What could be better than a one-pot dish that is made in less than five minutes and it turns out like this.

Go ahead.. If you like mushrooms and pasta then this is the dish for you. Please let me know how it turned out…

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Recipe.......

- 2 to 3 tablespoons butter
- 1/2 cup chopped onion
- 2 or 2 cloves garlic, minced
- 4 ounces fresh mushrooms, diced.
- 1/2 to one teaspoon dried basil (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup cream
- 1 cups milk, add as needed

For more information, please see video below.

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Really you can use any type of mushrooms you like and in this way by using a variety of them then you dish will turn out different every time. So if you like mushrooms then go ahead and use the best one you like. Now here I was using button mushrooms, my favorite that gives a very gently light taste to this dish.

Now, first when you wash them please try to not let them soak, for we do not want to get them absorb too much water.

As your mushroom starts to get hot they will give up there water and this has to be removed. Let the cooking proceed take place until most of the water has reduced, say around 80%. For in this way you will get more of a mushroom taste then a soggy water taste, that would not be good and it could spoil your dish.

Keep the temperature at medium heat on your stove and please keep stirring slowly so you can have a even cooking all around.

After adding the flour and blending it in, let it cook for a few minutes until it becomes thicker. Remember to keep on stirring until all the flour has dissolved into the mixture. So we can say that we are making a "rue" at this time.

OK, you added the flour and the cream, but "I want more sauce". So, add more flour and cream, but only a little at a time, for it can be tricky. The mixture will always thicken in about a minute and where you think it is still to liquid, it will thicken up and your sauce could turn into jelly. What I usually do is add more flour and cream, but I will use milk after adding the cream to get it to the right amount of sauce thickness I want. Now in this way, you will get more control over you sauce and it will turn out smooth and creamy. So scrape the bottom of your pan like the picture above and when you see the bottom of the pan with no sauce and the sauce slowly moving back to fill the hole, then it is ready.

I do not like to rinse out my pasta under water like some have said to do. I like to use a pasta spatula and remove the pasta right out of the water and into my pasta. Now in this way you perverse the pasta starches with the water, this helps your sauce to be more rich and it enhances the taste.

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Mushroom Sauce For Pasta

Video