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Pasta with Wild Mushroom Sauce
Serves: 5-6
Ingredients:
1 ounce dried porcini mushrooms
2 tsp. olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
3 pounds wild mushrooms, cleaned
2 tsp. picked fresh thyme
2 tbsp. chopped fresh oregano
2 tsp. salt
1
/2 tsp. freshly ground pepper
2 tbsp. Madeira wine
2 cup homemade chicken stock, or low-sodium canned,
skimmed of fat
16 ounces whole-wheat tagliatelle pasta
12 ounces baby spinach
Method:
1. Place the porcini mushrooms in a bowl, add 1
1
/2 cup
boiling water, and let sit 30 minutes. Strain; coarsely chop
mushrooms; set aside. Pour liquid through a coffee filter to
strain; set aside.
2. Turn the temperature control dial to “5” and add olive
oil. When hot, add shallot and garlic; saute 1 minute. Add
the reserved porcini mushrooms, wild mushrooms, thyme,
oregano, salt, and pepper; cook, stirring continuously,
until softened and lightly browned, about 6 minutes. Add
Madeira wine, reserved porcini soaking liquid, and
chicken stock; cook until liquid is reduced by half, about 4
minutes. Remove from heat.
3. Meanwhile, bring a pot of water to a boil over high heat.
Add pasta; cook until al dente. Drain; add to mushroom
sauce with spinach. Stir until combined and spinach is
wilted. Serve.
Thai Fried Bananas
Serves: 7
Ingredients:
4 tbsp. butter
7 fresh, firm bananas, peeled and cut into 1 to 2-inch pieces
2 limes, juiced
2 tsp. black sesame seeds
1
/2 cup brown sugar
Method:
1. Turn the temperature control dial to “5” and add 2
tablespoons of butter. Once melted, toss in bananas and
add the
1
/2 cup of sugar.
2. Cook down sugar and add the sesame seeds and the lime
juice. Stir together and serve.
6