Tuesday, May 09, 2017
More New Tricks
While we were out shopping I bought ... mushrooms.
So I chopped five or six white button mushrooms thinly, and grated a fat clove of garlic. I sauteed them both in a pat of butter, then splashed them with white wine -- a tasty Italian pinot grigio -- and continued to cook the browny mushrooms until the liquid was gone. I added a couple splashes of cream, and got a yummy mushroom sauce thereby.
I also cooked up a bag of Crystal Bay frozen mussels with white wine and seasonings. And although SOME PEOPLE say cheese and seafood don't go together, I grated a little bit of fontina cheese, added a couple shakes of parmesan, and romano, and a few dabs of goat cheese. When the 3 ounces of angel hair pasta were done, I folded them into the creamy mushrooms, added the cheeses and tossed it all together. Put the mussels on top.
Lil and I ate the whole batch.
Never did that before, but I will be doing it again.