Sunday, March 16, 2008

Pasta with white mushroom sauce

This recipe is vegetarian and vegan.

As many of my readers know, I am allergic to all dairy ingredients. This time I decided to make my own pasta with white sauce, taking special care of not adding any dairy (most people will use cream for a mushroom white sauce), and of course, very garlicky!

Ingredients for 3-4 servings:
Olive oil
One cup shallots, finely chopped
4 cloves of garlic, finely chopped
Salt and pepper to taste
Crushed red pepper, if desired
All the sherry left in the bottle (OK, I used all the sherry left in the bottle because I didn't have much left, I suggest about 1/2 a cup)
4 to 5 cups chopped mix mushrooms, I used cremini, oyster, shiitake and portobello
Cooked pasta (enough for the number of persons), I used multi-coloured fussilli

Sautee shallots and garlic in the olive oil until brown, be careful not to burn them.
Sautee shallots and garlic

Add the mushrooms and sautee until cooked (about 4 minutes).
Mushroom mix

Add all the sherry left in the bottle (OK, about 1/2 a cup). Add a teaspoon white flour for thickening the sauce. Also, add salt and pepper to taste and crushed red pepper, if desired. Stir until flour is disolved. Simmer for about 4 minutes making sure it does not dry out.
Sherry and flour

Serve over cooked pasta.
Serve over pasta


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