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Cooking from the Pantry

Pasta with Mushroom Sauce

Some days you end up shopping from your own kitchen, striving to use everything still hiding in your cupboards. Like, for example, dried porcini (pricey) with an upcoming expiration date that have been languishing on the shelf for over 6 months.

So, I rehydrated mushrooms according to directions, with 1/4 cup sherry and 3/4 water, plus some thyme sprigs; I saved the liquid (strained), and added enough water to make 1 cup.

Raiding my fridge crisper drawer, I sliced up the last remaining scallion/spring onion, slightly wilted, and added it to some melted butter (about 1 Tbs, plus a bit more), to soften. The scallion butter also gets a pinch of salt, a generous pinch of Herb de Provence (another gift that had been sitting around underutilized for too long), and some dried red pepper flakes.

To this butter/herb mix I added 1 Tbs flour to make a roux; then stirred in the reserved liquid. Meanwhile, I boiled pasta (spaghetti rigata). Into the sauce that has formed, go the rehydrated mushrooms (sliced into small pieces), also a small number of black olives, sliced, and about 1/4 cup peas.

Turn the heat low, stir the mushroom sauce, then add the cooked pasta and some of the pasta water. Let things meld together and cook down a bit, but on low heat so as not to burn things; at the end, I added about 1 Tbs Greek yogurt, to lift the flavors.

This would be very good with wine, by the way.


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