Friday, November 17, 2006

Thank God it's Friday - but what's for dinner?

Todays dinner is one of those dishes you can vary as much as you want. You can make the budget variety, using ordinary tagliatelle and ordinary mushrooms, or you can take the Rolls Royce edition. I use Bavette ai Funghi Porcini. Meaning - pasta with dried porcini, and use shitake, oyster mushrooms or porcini for the sauce. Any way - it is made in less than 20 minutes, and it tastes great - so here goes.....

Porcini tagliatelle with creamed mushroom and sherry sauce (Serves one really hungry person - add up if your are two)

Three or four bundles of porcini pasta

1/2 medium onion, diced
1 teaspoon minced garlic
1 1/2 oz / 40 grs of butter
Four medium fresh shitake mushrooms, sliced
Four medium fresh oyster mushrooms, sliced
A small piece of Spanish Chorizo, diced
1 1/2 teaspoon flour
3-4 liquid oz / 1 dl vegetable or chicken stock
1-2 liquid oz / 0,25 - 0,5 dl sweet sherry
3-4 oz / 1 dl single cream
Pepper to taste

Heat butter, fry minced garlic. Then add onion and chorizo. Fry until golden. Then add mushrooms and allow to fry for a minute. Then add flour and mix well to avoid lumps. Add stock and stir for a few minutes until sauce has thickened. Add sherry and cream. Use more salt or pepper if necessary.

Boil pasta in a generous amount of water. Drain and mix pasta with sauce. Serve immediately with a generous amount of parmeggiano reggiano.

Serve with a good red wine. I had a glass or two of Impala Ridge (Shiraz / Cabernet Sauvignon) from South Africa.



1 comment:

Hans Ørnes said...

Slightly hung over at noon, but that picture still made me hungry. Yummy! Any leftovers? I bet not.