Tuesday, January 27, 2009

OOOO, my first recipe post. I feel so much pressure. This should be a work of art or something...well, maybe not. I made this the other day because it is one of our favorites and I remembered to take a picture! That totally makes it blog worthy! I must make a confession to start this off...I am a VEGETARIAN. I know, crazy right? I never intended to become one but for some reason my last two pregnancies left me this way. I just can't eat meat. I didn't decide this, my body decided it. So I will be giving you my meatless delights. Which, by the way, are amazing! Veg. meals only take about 30 minutes top! SWEEEEEET! Just what I want!

Fettuccine with Mushrooms and Cream

1 lb. fettucine
1 T. olive oil
1 small shallot, finely chopped (about 2 T.) although, I never have this on hand so I usually don't put it in.
16 oz. of mushrooms (the recipe says 8 oz. of shitake and 8 oz. of white, I just do whatever)
1/2 t. salt (whatever that's supposed to do??)
1 1/2 C. vegetable broth
1/3 C. heavy or whipping cream
1 C. fresh basil or parsley, chopped (if I don't have fresh I just used dried to taste, about 1 T.)
1/4 C. sun-dried tomatoes in olive oil (for some reason I can't find sun-dried tomatoes in nowhereville where I currently inhabit, so I just use the dried kind)

My hubby is totally against following directions. He is a wing it man when it comes to cooking. I have to admit, he is REALLY good at it. I have some of his habits now when it comes to dishes like this. Here is what I do: just heat the oil in a skillet (just pour some in, I like to use more than 1 T.) add the shallot, green onion, chives or whatever you decide to use for that ingredient. Cook for a minute-ish. Add the mushrooms and salt (1/2 a t.??? puh-leez!) cook until tender about 10 minutes-ish. Add broth and cream and let it boil for three minutes-ish, stirring every once in a while. At this point I start my water boiling for the noodles. This is where I add my salt. Once it starts to boil put salt in the water, I usually pour some in my hand then dump it in. This gives the noodle great flavor and you don't really need salt in the sauce. Make sure your noodles are al dente. That means they must NOT be mushy....at all! My hubby is very particular about this. He served a mission in Italy. Capiche? Then when the noodles are perfecto, drain, return to pot, dump the sauce on top, and add the sun-dried tomatoes. It is dee-lish! Hope you like it! (hope you can interpret my nonsense as well!) If you need further instructions this is from Good Houskeeping Vegetarian Meals.

1 comment:

  1. I halved this using chicken broth. It was really good - only the sauce was pretty runny. I used whipping cream instead of heavy cream. I don't know if that was the issue, but next time I'll have to add a roux to thicken it up a bit.