For some reason we ended up with a jar of mushroom powder from that most excellent store, Great American Spice Company.
We had some pasta, we had some mushrooms, it seemed like a good idea to beef it up with some mushroom powder. And it was a good idea. It made an absolutely delicious pasta sauce.
For 2
1/2 pound of mushrooms, whatever you have, button are fine, shiitake, portobello, porcini, etc would all be nice.
1/2 teaspoon mushroom powder
2 cloves garlic, minced
a good handful of finely diced red onion (or white or yellow)
Big pinch of marjoram, or a sprig of fresh if you have it
2 cups chicken broth
1 cup cream
olive oil
salt and pepper
pasta
Trim off any stalks or other tough bits and cut the mushrooms into bite sized pieces
Put the mushroom trimmings in a pan with 2 cups of chicken broth and the mushroom powder
Bring to a boil and simmer until reduced by half
Heat a couple of tablespoons of olive oil in a pan
Add the onion and cook until translucent
Add the mushrooms with a good pinch of salt and the marjoram
Cook until nicely browned
Add the garlic and cook for a minute or so until fragrant
Add the cream
Strain the chicken stock into the pan with the mushrooms and onions and garlic
Simmer for a few minutes
Meanwhile cook your pasta, when it’s ready stir the pasta into the sauce, add salt and pepper to taste, and grate parmesan cheese over it to taste.
Eat the pasta, then lick the sauce off the plate, it’s that good.
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