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Living in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà – Mushrooms Galore 🙂
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Bon Appetit ! Life is Good !
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Fusilli Col Buco With Mushrooms In Merlot Cream
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Fusilli Col Buco With Mushrooms In Merlot Cream
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Preparation :
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boil fusilli al buco until al dente, strain, reserve some of the cooking liquid
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saute diced onions and fresh mushrooms in butteruntil onions are opaque
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add garlic paste and re-hydrated mushrooms, saute until dry
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almost….
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add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper
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simmer until nape texture is reached, check / ajust seasoning
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add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid
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Fusilli Col Buco With Mushrooms In Merlot Cream
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Fusilli Col Buco With Mushrooms In Merlot Cream
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Fusilli Col Buco With Mushrooms In Merlot Cream
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ChefsOpinion 