{"id":19,"date":"2009-01-01T20:41:32","date_gmt":"2009-01-02T01:41:32","guid":{"rendered":"http:\/\/www.starkeith.net\/amanda\/?p=19"},"modified":"2009-01-03T21:15:47","modified_gmt":"2009-01-04T02:15:47","slug":"creamy-mushroom-pasta","status":"publish","type":"post","link":"https:\/\/www.starkeith.net\/amanda\/2009\/01\/creamy-mushroom-pasta\/","title":{"rendered":"Creamy Mushroom Pasta"},"content":{"rendered":"

If I could only have one vegetable, it would have to be the mushroom — so versatile!\u00a0 Chop and saute, stuff and bake, the possibilities are endless.\u00a0 I always have mushies in my fridge- I store them in a paper bag to stop them from getting sweaty.\u00a0 Nobody likes their mushies getting hot and heavy in the fridge!<\/p>\n

I found a recipie for Rigatoni with Creamy Mushroom Sauce <\/a>and decided to give it a whirl, below is my take on it.\u00a0 I can never find chives, and when I do, its always in those little herb plastic containers and you just know its been sitting out for a week…so if you can’t find chives or balk at having to pay $4.00 for some grass-like stems, use finely sliced spring onions instead.\u00a0\u00a0This was a very tasty recipie — however I did find that it didnt reheat that well, or perhaps it was because I always end up heating\u00a0things to 6 billion degrees\u00a0in the microwave!<\/p>\n

\"creamy<\/a>\u00a0<\/p>\n

Creamy Mushroom Pasta
\nServes 4<\/strong><\/p>\n

  • 1lb pasta – such as penne, spaghettit or rigatoni <\/em><\/li>\n
  • 1 tablespoons olive oil<\/li>\n
  • 2 large shallots finely chopped<\/li>\n
  • 1 clove garlic finely chopped<\/li>\n
  • 1 pound sliced mushrooms\u00a0– such as portobello, white button, shiitake<\/em><\/li>\n
  • 1\/2 cup white wine<\/li>\n
  • 1\/2 cup\u00a0chicken\u00a0stock\u00a0 – though just as tasty with veggie stock<\/em><\/li>\n
  • 8 ounces mascarpone cheese, at room temperature<\/li>\n
  • 1\/2 cup grated Parmesan<\/li>\n
  • 1\/4 cup chopped fresh chives – or you can use the green part of a spring onion, just slice it really finely<\/em><\/li>\n
  • Salt and pepper to season<\/li>\n

    Heat the oil in a large frypan (aka skillet)\u00a0over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.<\/p>\n

    While the onion is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally – this should take about 8 to 10 minutes.<\/p>\n

    While the pasta is bubbling away in the water, add the mushrooms to the frypan, seasoning with salt and pepper. Cook until mushrooms are tender, stirring occasionally – this should take about\u00a05 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta and garnish with the chopped chives. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

    If I could only have one vegetable, it would have to be the mushroom — so versatile!\u00a0 Chop and saute, stuff and bake, the possibilities are endless.\u00a0 I always have mushies in my fridge- I store them in a paper bag to stop them from getting sweaty.\u00a0 Nobody likes their mushies getting hot and heavy … Continue reading Creamy Mushroom Pasta<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19","post","type-post","status-publish","format-standard","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/posts\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":4,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/posts\/19\/revisions"}],"predecessor-version":[{"id":27,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/posts\/19\/revisions\/27"}],"wp:attachment":[{"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.starkeith.net\/amanda\/wp-json\/wp\/v2\/tags?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}