Today, 30 April 2013, just back in Kabul, I found fresh mushrooms in the supermarket "Finest". This inspired me to do a pasta with a mushroom sauce.
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 pound white mushrooms, sliced
1 cup plain yoghurt at room temperature, the sour Iranian yoghurt is great
(at room temperature to avoid curdling)
juice of 1 lemon
2 tablespoons fresh parsley or cilantro, chopped
1/2 teaspoon dry mustard or dijon mustard
1 teaspoon sea salt
fresh ground black pepper
pasta (spiral or bow tie)
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 pound white mushrooms, sliced
1 cup plain yoghurt at room temperature, the sour Iranian yoghurt is great
(at room temperature to avoid curdling)
juice of 1 lemon
2 tablespoons fresh parsley or cilantro, chopped
1/2 teaspoon dry mustard or dijon mustard
1 teaspoon sea salt
fresh ground black pepper
pasta (spiral or bow tie)
- Melt the butter in a large saucepan over medium heat.
- Add the onions and cook for 5-8 minutes or until they are soft and translucent.
- Stir in the mushrooms, cover and simmer for about 10 minutes until the mushrooms are reduced but still slightly plump.
- Remove pan from the heat.
- Stir in the yogurt, the lemon juice, parsley/cilantro, mustard and salt.
- Return the pan to the stove and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce.
- Add fresh ground black pepper to taste.
- Serve over a spiral or bow-tie pasta.
No comments:
Post a Comment