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Mushrooms Inside & Out Pasta

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Mushrooms Inside & Out Pasta

 

 

Mushrooms Inside & Out Pasta
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This recipe is easy, especially when all ingredients are prepped and staged (mise en place). The components (mushroom sauce, pasta, asparagus and poached eggs) may be prepared simultaneously. Even though it is easy, it will certainly impress guests.  Great for entertaining!
Yield Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Yield Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Mushrooms Inside & Out Pasta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe is easy, especially when all ingredients are prepped and staged (mise en place). The components (mushroom sauce, pasta, asparagus and poached eggs) may be prepared simultaneously. Even though it is easy, it will certainly impress guests.  Great for entertaining!
Yield Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Yield Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
Mushroom Sauce
Pasta and Asparagus
Servings: servings
Units:
Instructions
Mushroom Sauce
  1. Clean mushrooms and remove stems. Reserve stems for broth. Slice mushrooms.
  2. Pour broth into a sauce pan and add the mushroom stems. Bring to a simmer for 10 minutes. The mushroom stems will infuse the broth with mushroomy flavor. After simmering for 10 minutes, remove the stems and discard.
  3. In a large skillet, add the olive oil and heat on medium. Add sliced mushrooms, onion and garlic to the skillet. Saute for about 5 minutes until tender.
  4. Now add the mushroom infused chicken broth to the pan. Reduce for about 10 minutes.
  5. Just before serving, add the cream and heat through on low. Taste, then season with salt and black pepper.
Pasta, Asparagus & Eggs
  1. Pasta: Prepare the pasta according to package directions.
  2. Asparagus: In a large skillet, bring 1 cup water to a boil. Season with salt and pepper. Place the asparagus in the skillet in one layer and cook the asparagus al dente.
  3. Poached Eggs: Fill a small saucepan with 2 quarts water and the white vinegar. Bring to a boil. While plating the sauce, asparagus and pasta, poach the eggs to top the dishes.
  4. To plate, stage four individual dishes. Ladle the mushroom sauce on the bottom of each dish, then add servings of asparagus and cooked pasta. Add a little more sauce. Top each dish with the chopped parsley and a poached egg. Sprinkle top with Parmesan cheese.
  5. Note: we added an optional mushroom component, Grilled Shiitakes. Slice a shiitake mushroom, place in a bowl and sprinkle a tablespoon of soy sauce. Heat an outdoor grill on low. Grill the shiitake slices until almost dried. The flavor is quite intense for mushroom lovers.
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