Ingredient of the Month // MUSHROOMS
I can’t believe it’s already September…Can you?!? It seems like the summer just flew by and now everyone is back in school and welcoming Fall (my favorite) with open arms! With each new month comes a new ingredient here at Delight and Be Nourished so the month of September we will be focusing on using MUSHROOMS in our recipes. Mushrooms are so versatile and really add a meaty flavor and texture to your dishes. That being said, one of our lovely Delight girls – Anna Pazio – is sharing one of her favorite mushroom dishes! Check it out and let us know what your favorite mushroom recipes are!
Traveling is a passion of mine. I find it amazing how much one can learn from observing another cultures. Living in Europe has given me the amazing opportunity of visiting many remarkable historical places. I love strolling along the narrow streets of towns that seem to have been left untouched by history almost as much as I enjoy exploring busy, colorful and vibrant cities like Berlin. Last year I had the privilege of visiting friends there and along with many happy memories, I brought home with me the recipe for this spaghetti. When I make it I am always reminded of the love that I was shown while there and that kind of love – caring and thoughtful – is what makes a meal special and memorable, no matter where it is eaten. I hope you enjoy this recipe as much as my family and I have!
VEGETARIAN WHITE WINE CHAMPIGNONS SPAGHETTI//
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4-6
Ingredients:
- 1 or 2 onions, chopped
- 3 tbsp butter
- 1 pound champignon mushrooms, peeled and sliced
- 1/3 cup chopped fresh parsley
- 1 tbsp flour
- ¾ to 1 cup heavy cream
- 1 cup milk
- ¾ to 1 cup white wine
- 1 tsp salt (or more, to taste)
- ½ tsp pepper (or more)
- 1 cup shredded cheddar or parmesan cheese (if you don’t have any of these on hand, any other kind will work just as well)
Directions:
- In a large pan, heat butter over medium-high heat. Once melted, add in the chopped onions and saute for about 2 minutes, or until tender and slightly golden.
- Add sliced champignon mushrooms and saute with the onions, stirring occasionally. Add more butter if necessary. Saute until they are tender and have reduced in size.
- Sprinkle 1 tbsp flour over onions and mushrooms.
- Now, add the heavy cream, milk and white wine, about one cup of each, to taste. Add less wine and more cream, or milk, if you wish. The wine may give the sauce a strong taste at first, but most of it will evaporate while cooking.
5. Season with salt and pepper
6. Cook over medium-high heat, stirring occasionally until sauce thickens. Then, add the chopped parsley and cheese.
7. Cook for an additional 4 minutes until the cheese has melted and the sauce is thick and creamy. Remove from heat and serve immediately with spaghetti noodles. Garnish with fresh parsley.
