tango-mango:Every once in awhile I give into the temptation to buy a gorgeous item in the produce
tango-mango: Every once in awhile I give into the temptation to buy a gorgeous item in the produce section, even if I don’t have a clue of what I’ll do with it. This happened a few days ago when a decent-size carton of perfect mushrooms caught my eye while shopping at Costco. I considered not putting them in my cart for perhaps two seconds. What to do with mushrooms. Hmm. I perused the internet, as I usually do, and landed on an interesting article. The author wrote about how she likes to follow new recipes, but also enjoys cooking from the heart. It was time to cook. I found a little bag of “Traditional German Egg Spaetzle Pasta” in my pantry. I liked the idea of adding a bit of chew to the dish, so I got my salted water boiling, added the spaetzle, and set my timer for 18 minutes. Then I sliced 7 or 8 of those big, white mushrooms. After a few tablespoons of butter browned in my skillet, I added the mushrooms, let them get nice and seared on one side. I stirred them around and let them cook until their liquid evaporated. I added a minced clove of garlic. After this cooked for a minute and made my kitchen smell divine, in went a splash of dry sherry, a pour of half and half, and a small handful of freshly grated Parmigiano Reggiano. I let this cook awhile until the sauce reduced and thickened. I tasted, and added some salt and pepper. The pasta was drained, saving some of the water it cooked in. I tossed the pasta into the mushroom mixture and stirred it all together. I dashed into our garden and picked a nice bouquet of fresh parsley, which I minced and added to the pan. Some of the reserved pasta water was added. Ah. Almost done. I poured this feast-for-one onto a plate, added more parsley and more cheese, and dug in. I don’t think this picture quite captures how delicious this cheesy, mushroom and pasta lunch was. There just so happens to be a small carton of this leftover in the frig. Lunch. -- source link