Penne with Creamy Garlic Mushrooms
Come the end of the week, all we had left in the fridge was a bag of mushrooms. We needed dinner... what to do?
I put some penne on to boil, chucked a decent chunk of butter into the frying pan, covered it with tons of garlic puree and lots of ground black pepper, waited for it to melt (mmmm, garlic butter!) then tossed in the mushrooms, cut into chunky slices. By the time the pasta was nearly done, the mushrooms were dark brown on both sides.
Hmm... lacking a little something. I scouted the fridge, and turned up half a tub of cream left over from an experiment into making Swedish cream sauce for meatballs earlier in the week. That went into the pan and bubbled away happily with the mushrooms while I drained the pasta.
Sauce into pasta, stir, turn out onto plates, grab a beer... almost-instant hearty Sunday dinner :)
I put some penne on to boil, chucked a decent chunk of butter into the frying pan, covered it with tons of garlic puree and lots of ground black pepper, waited for it to melt (mmmm, garlic butter!) then tossed in the mushrooms, cut into chunky slices. By the time the pasta was nearly done, the mushrooms were dark brown on both sides.
Hmm... lacking a little something. I scouted the fridge, and turned up half a tub of cream left over from an experiment into making Swedish cream sauce for meatballs earlier in the week. That went into the pan and bubbled away happily with the mushrooms while I drained the pasta.
Sauce into pasta, stir, turn out onto plates, grab a beer... almost-instant hearty Sunday dinner :)