Black Pasta Sauce
Description
What to do with your slightly old Shaggy Manes
.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px} .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}Ingredients
- 1/2 small onion, chopped fine
- 2 T. olive oil
- 3 C. chopped Shaggy Mane (some blackening OK & not too much goo)
- 2 T. dry sherry
- 1/2 t. dry thyme
- salt & fresh ground pepper
- 1 T. tomato paste
- 1 C. chicken broth
Methods/steps
- Heat olive oil in large skillet over medium heat. Add onions and saute until just browning.
- Raise heat to high. Add Shaggy Parasol. Saute until liquids release.
- Add sherry, thyme, salt and pepper to taste. Reduce mushroom liquids by half.
- Add tomato paste and chicken broth, stir together. Adjust seasonings. Bring to boil, reduce heat and simmer 10 minutes.
- Liquid should tighten up to coat a spoon.
- Serve over 'clingy' paste like fusilli, penne, conchiglie, farfalle.
Additional Tips
The blackened bit of mushroom turn the sauce black, almost like squid ink. The riper mushroom also imparts a richer almost smoky flavor.
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