DarrenM
Paddler
Mushroom and Gorgonzola Fettuccine
1 pound dried fettuccine
3 cups dehydrated mushrooms (your choice)
1 cup onion flakes
6 large cloves garlic, minced
3 tablespoons olive oil
3 Dehydrated red peppers, cut into thin strips
1 large can of cream
3/4 cup crumbled Gorgonzola cheese (keeps for days if wrapped in vinegar soaked cheese cloth)
1/2 cup dehydrated chives
3 tablespoons dried parsley
3 tablespoons dried basil
1/4 teaspoon salt
Preparation
1 Rehydrate mushrooms and peppers. set aside.
2 Cook the fettuccine according to the package directions. Remove from the heat. Drain.
3 For sauce: In a large skillet, cook the mushrooms, onion, and garlic in olive oil.
4 Add the pepper strips to skillet. Cook about 5 minutes over medium heat stirring occasionally.
5 Add the can of cream and cheese to the skillet. Stir the mixture over medium heat until the cheese melts
and the sauce thickens slightly. add chives, parsley, basil, and salt.
6 To serve, pour the sauce over the pasta and toss the pasta to coat.
Makes 6 servings.
Pair with a nice merlot. (one bottle each) 8O
I adapted this from a home recipe, and haven't tried it yet. When I do I will let you know how it was. Sounds good
1 pound dried fettuccine
3 cups dehydrated mushrooms (your choice)
1 cup onion flakes
6 large cloves garlic, minced
3 tablespoons olive oil
3 Dehydrated red peppers, cut into thin strips
1 large can of cream
3/4 cup crumbled Gorgonzola cheese (keeps for days if wrapped in vinegar soaked cheese cloth)
1/2 cup dehydrated chives
3 tablespoons dried parsley
3 tablespoons dried basil
1/4 teaspoon salt
Preparation
1 Rehydrate mushrooms and peppers. set aside.
2 Cook the fettuccine according to the package directions. Remove from the heat. Drain.
3 For sauce: In a large skillet, cook the mushrooms, onion, and garlic in olive oil.
4 Add the pepper strips to skillet. Cook about 5 minutes over medium heat stirring occasionally.
5 Add the can of cream and cheese to the skillet. Stir the mixture over medium heat until the cheese melts
and the sauce thickens slightly. add chives, parsley, basil, and salt.
6 To serve, pour the sauce over the pasta and toss the pasta to coat.
Makes 6 servings.
Pair with a nice merlot. (one bottle each) 8O
I adapted this from a home recipe, and haven't tried it yet. When I do I will let you know how it was. Sounds good
