It is spring and the Fungi keep popping up in the yard and in the farmer's markets around town. I am a lover of all things fungus related: morels, portobella mushrooms, and truffles. Last night my friend Malea and I took a trip to the farmer's market by my office, picked up two crops that are in their prime right now: portobella mushrooms and asparagus. I am also super excited, I bought a cherokee purple tomato plant - my favorite heirloom ever!!!
Portobella Mushroom Cream Sauce
- Saute Garlic in olive oil, add pinch of red pepper flakes, and pinch of fresh rosemary
- chop up to portobella caps and add to saute pan, add chopped sun-dried tomatoes
- simmer until portobella reduces in size and become s super moist, add a splash of water or white wine
- take about 3/4s of this mixture pure with a bit of cream
- add pureed portion back to pan and add frozen baby peas
- Add slabs of butter and wisk in cream
- add chopped up spinach and simmer until wilted.
Serve over homemade pasta and top with grated parmesean cheese
YUM!!
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1 comment:
Hi there
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