Another make-it-up-on-the-spot dinner. I have the ingredients…just can’t find a recipe that uses them all!
I have some fresh asparagus, dried mushrooms, a shallot and dried pappardelle.
I’ve made a portobello mushroom creamy pasta, so I’m using that recipe as a guide.
Soak the dried mushrooms and save that mushroom water. Blanch the asparagus then cut stalks into smaller pieces.
Saute the re-hydrated mushrooms in butter and oil. After a bit, add the sliced shallot. Saute a few more minutes and then add a cup of beef broth and the mushroom water, about a cup of that, so two cups of liquid total. Then add a small amount of sherry, salt, pepper and thyme — building flavor. Let this simmer for about 5 minutes. Add the asparagus pieces and let them cook till tender — a couple of minutes more.
I’m adding a little milk and 1/2 & 1/2 to give the sauce very little creaminess.
Boil the pasta until it is not quite done. Strain and add to the pan of mushroom sauce to cook it till it’s tender.
From pantry to table - just under a half an hour. Thinking on my feet tonight!
Seconds tasted even better — the pasta absorbed more of the sauce, delicious.