I promise that not all of my recipes will be pasta, but it is a go-to meal for me finishing things up. This week I had just a few mushrooms left from my market purchases from the weekend before last. They were kinda dry and not very appetizing to eat as themselves, but I thought that they’d provide nice flavour for a sauce. This recipe made enough for me to eat tonight and have two servings-worth of leftovers. And I remembered to take pictures of the finished product!
Ingredients:
- 1 medium onion
- handful of dryish mushrooms (from Mo-Na Foods)
- 1 Tbsp black peppercorns
- 2 cups milk (this is a guess…I just used what I had left!)
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup parmesan cheese, grated
- whole wheat spaghetti
Boil water for the pasta and cook according to package directions. Meanwhile, peel the onion and cut it in half. Wash the mushrooms*. Put the onion, mushrooms, and peppercorns into a saucepan and cover with the milk. Bring to a simmer and cook on low heat until reduced by half. Strain the flavoured milk back into your measuring cup. After you’ve added the pasta to the water, melt the butter in the saucepan and once melted, add the flour to make a roux (stir with a whisk to avoid lumps). Add the milk back to the saucepan stirring constantly. Add the cheese & stir to combine. Drain the pasta & toss with the sauce. Plate & add fresh ground pepper. I had mine with a simple salad of sliced tomatoes and cucumbers seasoned with salt and pepper.
It turned out pretty tasty!
*Some people think you shouldn’t wash mushrooms and only clean them by brushing. I believe what Alton Brown tells me and will continue to wash mine! 🙂
marilynk 