Monday, February 10, 2014

Oy vey, Cream Sauce

I honestly and truly want to focus on things other than cream sauce, but I made one that my sister liked a lot. It combined well with the spinach tagliatelle that I used so I'm putting up a recipe - measurements and everything - because she wants me to teach it to her.

4 white button mushrooms (sliced)
1 shallot chopped (makes about 2 tablespoons)
80 mL sherry
tablespoon oil
240 mL chicken stock
80 mL evaporated milk
2 tsp parmesan bellafoglia (I know, they're in shavings)

Alright, while my pasta is boiling, I heat the oil and add the mushroom, toss for about 1 minute, than add the chopped shallot and saute both together until they're aromatic (2-3 minutes) - make sure they don't burn. Add sherry. Once that reduces, add chicken stock. Allow it to reduce (5-10 mins, it should look a little thicker) then add the evaporated milk. Let the mixture simmer then add the cheese and mix to combine.
Remove from heat and add cooked pasta to mix.

Ok, I added too much broth - so I'd recommend halving the broth amount, then adding as needed. The reason why the cheese was added to the sauce instead of the pasta separately was because I realized too late that the sauce was not thickening and I hope the cheese could do something for the sauce. Well, it tasted good.

I need a sabbatical from posting about cream sauce.

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