Porcini Mushroom Pasta 6-8 portions - GF, EF, CF, SF, OF, NF - DF option
Porcini Mushroom Pasta
6-8 portions
8 oz Café Chocolade Porcini mushroom Pasta
Cook in salted water 8-10 minutes, on the simmer side, drain, toss with mushroom sauce and serve.
Mushroom sauce:
1 # Mushrooms of choice, King trumpets, white and brown Beech wood, Chinese and Japanese Shiitake, Hen of the Woods, Chanterelle, Oyster, Bears tooth, Cauliflower, Lions Mane, Porcini etc. sliced ¼ inch thick
Try not to use button or portabella mushrooms
1/2 Vidalia onion, sliced
1 1/2 c White wine, use a good quality wine
1 1/2 c Café Chocolade dairy free cream or real cream 40%
2 cloves of garlic chopped or more
Seasoning; salt, black pepper to taste-1/2 tsp each +/-
Oil of choice
Heat pan, add oil, no smoke, just watery
Add sliced onion and sauté for a couple minutes, no color
Add sliced mushrooms and sauté till they start to sweat, only a few minutes,
you see some water coming out
Add garlic, just mix in
Add the white wine and reduce by half
Add salt and pepper
Add the Café Chocolade dairy free cream or real, both is the same cooking process
Taste and adjust seasoning
Reduce the cream till you see the bubbles pop slowly and are kind of thicker and a light-yellow color.
Taste again and adjust
Add the pasta to re-warm
Add dairy free cheese of choice or real cheese over top
Serve with a Café Chocolade Baguette or bread of the week
Add some steamed veggies, asparagus, artichoke, cauliflower, baby-colored carrots, peas, sweet peas, etc.
Enjoy!
GF, EF, CF, SF, OF, NF - DF option
