The Universal Mushroom Sauce
In days when the inspiration muse doesn’t strike, it is always helpful to fall back on some good old recipes you know and tried before. One of them is my mushroom sauce.
A humble sauce but not with a humble attitude, my universal mushroom sauce makes many dishes happy, such as pastas (linguine in my case), stuffing, etc.
The one discussed here is a fresh linguine pasta I made with Semolina (Durum) flour.
It has a sublime texture, aroma and taste using simple but excellent ingredients such as garlic, plum tomatoes, mushroom and olives.
It takes about 20-25 minutes to have the sauce ready
– 1 Tbs Extra Virgin olive oil
– 3 Tbs butter (unsalted butter)
– 1 clove garlic (finely chopped)
– 1 Lb white mushrooms (halved or quartered if large
– 1 Ts fresh thyme (or rosemary)
– salt & freshly ground pepper to taste
– 2 diced plum tomatoes (peeled and seeded)
– 1/4 cup Kalamata olives, pitted and diced
– 1 Tbs parsley (chopped)
Over medium heat, in a large frying pan, melt the butter with the oil. Stir in the chopped garlic and cook until lightly golden (30 sec). Immediately add the mushrooms, thyme (or rosemary), salt and pepper. Cook, stirring frequently for about 10 minutes until mushrooms start browning.
Add the diced tomatoes, olives, and continue cooking until the juices are evaporated. Remove from heat, and add the parsley. Presto! You’re done.
It went superb over the fresh linguine pasta I made a day ahead. I’ll document fresh pasta in the next post including a video also.