Recently I made what I considered to be a delicious semi-Italian Friday Night supper for my guys. As Hubby and I cleared the dishes, I commented that I really enjoyed the earthy woodsy-nuttiness that the blend of mushrooms, in particular the Porcini Mushrooms, gave to the dish. Hubby shrugged. I took that as disappointment in my choice for a Catholic Supper.
Sometimes I forget that Hubby and I don’t taste things the same way. I don’t know if it’s a talent, or just a strange preoccupation with foods, but I can taste a dish and pretty much figure out the ingredients. It’s a combination of textures, scents and flavors that somehow come through. Sometimes when I’m cooking, nothing is measured but rather “smelled”. When the blend of spices smell right, I know the taste will follow. I’ve gotten better at measuring as I sniff so that I know how to blend things the next time.
For me, this dish was subtle but delicious. Creamy, with just a kiss of earthy goodness. For Hubby, it was a pasta in cream. Nothing more, nothing less. Yeah, I liked it a lot and he enjoyed it, too. Besides, this dish got Kiddo to eat some green vegetables that weren’t Green Beans. So I’m happy.
Mushroom Pea Fettuccine
8 oz Fettuccine Pasta
3/4 cup Frozen Peas, thawed and drained
1 1/2 lb Mushrooms, Mixed
2 Garlic Cloves, minced
2 Shallots, minced
2 tablespoons Olive Oil
3 tablespoons Flour
1/2 cup Chicken Broth
1/4 cup Heavy Cream
1 cup Parmesan Cheese
Kosher Salt to taste
White Pepper to taste
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente. Drain pasta, reserving 3/4 cup cooking water, and set pasta aside.
Meanwhile, rinse frozen peas under cold water to thaw. Drain well and set aside. Slice mushrooms and set aside. Mince garlic and shallots. Set aside.
Heat olive oil in a large pan or skillet over medium-high heat and saute shallots until tender. 2-3 minutes. Add garlic and continue to cook about 30 seconds longer, stirring constantly to prevent the garlic from burning.
Add sliced mushrooms and peas and cook. As the mushrooms cook, they will release moisture. Continue to cook until excess moisture evaporates and mushrooms are softened, about 10 minutes.
Evenly sprinkle the flour over the vegetables and stir to make sure everything is evenly coated. Then pour in the broth and 1/2 cup pasta water and bring to a boil. Cook until mixture reduces and thickens, about 5 minutes, remove from heat. Stir in heavy cream and Parmesan cheese. Taste and season with salt and pepper.
Add pasta to sauce and stir to coat. Garnish with more cheese if desired, serve immediately and enjoy! Great with warm bread.
Note: if sauce is too thick, use remaining 1/4 cup pasta water to loosen it up.