A big pile of oyster mushrooms and half a punnet of brown button mushrooms were waiting for a purpose.
A low fat mushroom sauce sounded good to me. Just a teespoon of Chipotle oil, 150 ml homemade stock and 1 tbsp sour cream were enough for a tasty veggie sauce.
Mushrooms contain lots of water. To reduce that high heat at the beginning is important. That helps to evaporate the liquid. The moment salt hits the mushrooms, they get soft and let more moisture out. I always try to add salt last to the pan.
I used homemade stock as a base for the sauce and reduced it while cooking the mushrooms. Then the pasta went in to be finished in the pan and soak up some of the stock. Sour cream in and a little fresh parsley and the dish was ready to serve.
No cheese this time!
Ingredients:
100 g wide long pasta
100 g oyster mushrooms, 200 g brown button mushrooms
1 tsp Chipotle seasoned oil
3 green onions, 4 garlic cloves
150 ml veg/chicken stock, 2 tsp sour cream
Paraley
Salt, thyme, pepper
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