Wednesday, January 12, 2005

Porcini bliss

Tonight I made "Turkey with Mushrooms and Marsala" (see this post) without the turkey. It was almost as good as it was the last time. It's pretty simple, too.

dried porcini mushrooms, rehydrated and chopped (as many as you like)
2 tablespoons butter
1/4 cup porcini soaking liquid
1/4 cup marsala
pasta of choice

Saute the mushrooms in the butter until browned. Add the soaking liquid and marsala, and continue to cook until the sauce reduces. Pour over the pasta and try not to gobble it up too fast.

This didn't last too long. Even after it was gone, I was wandering around the condo inhaling the aroma of the dish. I try not to cook with butter too often, but this was a worthy exception. Tonight's pasta of choice, as it was the first time I had this, was Al Dente's spinach linguini. It's very spinachy and a good contrast to the marsala sauce.

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