Mushroom Pasta

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Probably about a year ago I did a post about sweet potato ravioli that went wrong as my pasta machine broke halfway through.

http://fabfoodblog.info/?p=368

Well it’s taken me a year to get a new machine, well Carol got it from Home & Bargains for a tenner. So last weekend I set about making ravioli. As Frank was coming round too, I decided to make another dish of Beef Stroganoff. The ravioli was a little trick on Frank as it had mussels in.

Well where’s the post? It sounds lovely , you’re asking. Well I’m asking that too. I took plenty of pictures and downloaded and renamed them on my computer. Can I find them? No! I’m left with this post which is the leftovers from what i made the night before. This dish is a worthy post on its own though. It was a highly tasty dish.

With the pasta that was left from making ravioli, there’s always paste left from making ravioli, I made tagliatelle. It was probably the best pasta I’ve ever made. Plenty of egg went into it and quite a bit of semolina too. I also had half a punnet of chestnut mushrooms left over too. So I chopped the mushrooms finely and gently fried them in olive oil, butter and garlic. I then added a good cupful of chicken stock, always a staple in my fridge now. I cooked this until most of the liquid had gone and at the last minute I added a splash of truffle oil. I cooked the pasta which only took 2 minutes in a pan of salted water, drained it and then tossed the pasta and mushroom mixture together. Served with a little parmesan and there you go. a very cheap meal made very quickly.

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The truffle oil really heightens the mushroom flavour and again I’m dreaming of al fresco eating. Hurry up summer.

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There doesn’t look like many mushrooms in the dish but they packed a punch with the added chicken stock and truffle oil.

Now I’m going to have to make some more ravioli. What a shame!

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