Monday, April 30, 2012

Porcini Mushroom Linguine

Cooking has sometimes been my secret "getaway" from my daily baking routine. It's rare that I have more savory than sweet cravings but the thing is I really do enjoy them both alot. 

Anyone who understands me well knows that I can't do without my carbs. Bread, Cereal, Pasta, beans, potatoes etc you name it all. They can really be unhealthy if taken in excess but c'mon we got to eat what we love sometimes don't we :) Anyway the rule of thumb is always to eat in moderation. That way you'll feel less guilty and happier ;) 

Looking at my extreme likes, I realize that most food I opt for all fall under the "brown category". I adore whole grain breads, nuts, oats, chocolates, mushrooms. Mushrooms are one of the staples of every meal and it goes superbly well with one of the easiest dish to whip up when you're in a hurry. 

Got my hands on the porcini mushroom Linguine (dried pasta) at the fair and instantly a caramelized onion and mushroom pasta came to mind ;)

Mushroom Linguine with Caramelized onions and brown/white Button Mushrooms  (For 4)


Pasta ( Amount depends on how many pax you are cooking for) 
5 Brown Button Mushrooms
5 White Button Mushrooms
1/4 cup chicken stock
1/4 cup fresh cream/ milk ( I opted for milk for a less fatty alternative to cream)
2 tbsp butter
pepper and salt (to taste)
Oregano/mixed herbs
2 onions
2 tbsp olive oil
1/2 cup cheese

In a large saucepan, boil enough water to cook the pasta in. Add a little salt. When water is boiling, put pasta in. 

While the pasta is cooking, prepare the sauce:

Place 2 tbsp of olive oil in the pan and saute the onions until soft, transparent and caramelized. Add the mushrooms and saute for another 5 min. Swirl in the butter. 

Add the chicken stock, fresh cream/milk and cheese and cook until slightly thicken (gravy like). Add in the herbs and toss in cooked pasta. 

Top pasta with more cheese and pepper and serve hot ;) 

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