Usually on Tuesdays I make the same old dish, but I am
being adventurous today.. I am in the mood for pasta but.. I want new flavours,
new tastes..so I thought how about trying different types of mushrooms and
different cheeses and see if they work
together. I went for pink and yellow oyster mushrooms, shitake mushrooms,
chestnut and white button mushrooms. All these mushrooms have very different
flavours, shitake I found quite meaty, oyster quite earthy and light, chestnut
and button quite fresh. With the cheeses I tried to choose some cheeses that I
have not had the pleasure of cooking with before, so I had gorgonzola, goats
cheese, west country cheddar and parmesan. Once again every cheese was so
different in taste, gorgonzola was quite strong and defined. It reminded me of blue
stilton cheese, the goat’s cheese was soft and quite bland in flavour, both the
cheddar and the parmesan are strong powerful cheeses which bring life to any
dish. When I put this dish together I found that the delicate flavours of the
mushrooms combined with the distinct flavours from the cheese all mixed into
the delicate cream... mmm ... just wonderful when the sauce intertwines with
the fettuccine. I have to say that I really enjoyed this dish.. tasty and full
of wonderful flavours, but it’s quite a heavy dish with all the creaminess so
beware not to over load your plate like I did.
What
you need to serve 4
·
4 (approx) pink or yellow or mix them up
oyster mushrooms
·
4 (approx) shitake mushrooms
·
4 (approx) chestnut mushrooms
·
4 (approx) white button mushrooms
·
75g gorgonzola
·
75g goats cheese
·
75g cheddar
·
150g parmasean
·
4 cloves garlic
·
250ml double cream
·
Salt and pepper to season ( according to
taste )
·
Pinch of chilli (optional )
·
100ml white wine ( optional )
·
100g fettuccine per person
How
to put together
Chop the garlic and slice the mushroom, leave to one
side. Fill a large saucepan with water and put on the boil, once boiled add the
fettuccine and cook according to the packets instructions. In the mean time add
some olive oil to a large pan and gently fry the garlic and mushrooms. Once the
mushrooms have started to soften reduce the heat. Add the cream and let this
simmer. Chop the gorgonzola, goat’s cheese and the cheddar into small cubes.
Add this to the cream and let them melt. Season well with salt, pepper and some
chilli if you like it hot. Once the pasta is cooked reserve some of the cooking
water and drain. Add the fettuccine to the cream and cheese sauce. If the sauce
is too thick now add some of the reserved cooking water. (or why not add 100ml
of white wine instead of the water to turn this into more of a glitzy dish ).
Top with grated parmesan and chopped parsley.
Eat this dish as soon as it is ready to avoid it going
too thick !!
Absolutely
Fabulous !!
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