Pasta with Wild Mushroom Sauce
Serves:
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
16 ounces
12 ounces baby spinach
Method:
1. | Place the porcini mushrooms in a bowl, add 11/2 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 |
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 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
oil. When hot, add shallot and garlic; saute 1 minute. Add |
juice. Stir together and serve.
6
