How you doin'?
On my part, I'm pretty great. I'm not down from the Taboo Eats high just yet. I've some updates on this event and let me tell you, the next event? it's going to be awesome! I'm not sure I can share with you just what it will be yet, so you'll have to wait! I know, I'm tease.
Speaking of which, this week I had to make the Decadent Tart for work. I think it was loved by everyone. A little birdy even told me she had 9!
Anyways! Enough about the Tarts!
I'm here to tell you about an unplanned recipe that popped into my head last night. I wanted to make a quick dinner for myself, something comforting and warm. Oh, and obviously delicious!
I made some sort of Creamy Shitake Alfredo sauce that I poured over whole wheat spaghettini. It was divine!
I don't have an actual official name for it. If you have any ideas, let me know!
Ok, here are the ingredients:
- 1 handful of spaghettini (you can use any pasta that you have in your pantry)
- 2 handfuls of shitake mushrooms
- 1/4 cup of thinly diced red onion
- 1/2 cup of freshly grated Parmesan cheese
- 3/4 cup of heavy cream
- 1/3 cup of grated mozzarella (optional, but delish)
- salt, pepper
- margarine and oil for cooking
- Start your boiling water and cook the pasta according to the packaging.
- remove the stems from the shitakes, and julienne them.
- In a deep frying pan, over medium-high, drop in 2 tablespoons of margarine and 1 tablespoon of oil. When it's melted and bubbling lightly, add the onions and shitake. Fry for about 5 minutes, or until onion are translucent.
- Pour in the cream with a dash of salt and pepper. Lower the temperature to medium-low and mix well. Keep stirring, it will keep the cream from burning and sticking to the pan.
- Drop in the Parmesan cheese and mix until melted and the cream has thicken. You can add cheese if you think it's not sauce-like enough, or cream if you find it too thick.
- Cook for about 2 minutes.
- Drain the pasta and pour them in frying pan containing the sauce. Mix, making sure the pasta is getting covered in sauce.
- (now this part is optional) Set the oven to broil. Pour everything in an oven-proof bowl, sprinkle the mozzarella and place in the oven for 3-5 minutes or until the cheese is bubbling and golden.
- Take out, let stand for 5 minutes and serve.
YUM!
(excuse the photo, I only thought about taking it once I had dived into my dish)
