Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, March 27, 2014

Mushroom Pasta

I have mentioned before that the gentleman who runs the produce department at my local grocery is very kind to me.  He is interested in my search for fine ingredients, and points me towards the season's best.  I requested a variety of mushrooms.  I am a fan of the potassium packed, meaty and earthy fungi.  I appreciate that they have a short shelf life and it is a risk for a small grocer to bring exotic fare in; however, he pulled through for me this week.  Not only were the cremini mushrooms perfectly unblemished, he indulged me with fresh shitake and glorious oyster mushrooms.

Tonight's meal really didn't follow a recipe.  It was basically a Stroganoff sauce using the wonderful mushrooms and the leftover chicken from last night.  I will try to give you measurements-but don't hold me to them!

Mushroom Pasta

1 lb. fresh mushrooms-any combination, sliced
2 T. butter
1 chopped onion
3 cloves of garlic, minced
2 c. chicken stock
1/2 c. sour cream
1 tsp. dry dill weed
1/2 tsp. black pepper
salt to taste
2 c. cooked, chopped chicken, optional
8 oz. pasta, cooked according to package directions

Meaty Cremini (Baby Bella)

Delicate Oyster mushrooms

Earthy Shitake mushrooms

Melt butter in a skillet.  Saute onions and garlic until softened.

Add the mushrooms and cook down until golden.

Sprinkle the dill, salt and pepper over the cooked mushrooms.
Pour the chicken stock over the cooked mushrooms and bring to a simmer.

Add the sour cream and stir until smooth.

If using, add chopped, cooked chicken.
Cook down for 10 minutes until slightly thickened.
Serve sauce over cooked pasta.

This sauce seems decadent.  And, maybe it is richer than our usual dinner; but, really, you have to have slight indulgences occasionally.  Portion control is key.  And quite truthfully, the whole grain pasta and the hearty mushrooms fill you up, preventing you from over eating!
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