Amsterdam, Netherlands
The canals of Amsterdam captured our favor immediately. They are shimmering corridors inter-woven into this Northern European city. Our three-night stay began with a walk along the Herengracht, one of the most beautiful canals in Amsterdam. It took us from our hotel to the city center. Sixteenth and 17th century architecture lines the canal and tells stories of city planning, commerce, wealth and the uniquely Dutch way of life. Near the city center, we boarded a long boat for a cruise through even more canals. It was a spectacular introduction to what is now one of our favorite destinations in Europe.
That evening, we walked just a few blocks to a stylish restaurant recommended by our hotel. Lion Noir boasts fresh ingredients crafted into culinary masterpieces. K.O. enjoyed fresh fish that night. I opted for a vegetarian entree of mushroom pasta and sauce with white asparagus. Mushrooms are a satisfying alternative to meat. We believe we have nailed our easy version of Mushrooms Inside & Out Pasta. Enjoy!
Mushrooms Inside & Out Pasta – 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! – Mushroom Sauce: mushrooms (assorted, shiitake, cremini, porcini), vegetable broth (chicken broth may be substituted), olive oil, onion (minced), garlic (minced), heavy cream, salt and black pepper (to taste), Pasta and Asparagus: fresh mushroom ravioli (store bought), asparagus (trimmed and washed), white vinegar, eggs (optional), parsley (washed and chopped finely), Parmesan cheese (grated), Mushroom Sauce: Clean mushrooms and remove stems. Reserve stems for broth. Slice mushrooms.; 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.; 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. ; Now add the mushroom infused chicken broth to the pan. Reduce for about 10 minutes.; Just before serving, add the cream and heat through on low. Taste, then season with salt and black pepper.; Pasta, Asparagus & Eggs: Pasta: Prepare the pasta according to package directions. ; 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.; 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.; 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.; 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.; –
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!
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!
Clean mushrooms and remove stems. Reserve stems for broth. Slice mushrooms.
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.
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.
Now add the mushroom infused chicken broth to the pan. Reduce for about 10 minutes.
Just before serving, add the cream and heat through on low. Taste, then season with salt and black pepper.
Pasta, Asparagus & Eggs
Pasta: Prepare the pasta according to package directions.
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.
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.
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.
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.
