Friday, April 13, 2012
Mushrooms--A Delicious Fungi
As it happens, I was having a guest to dinner who is crazy about all fungi, no matter what it's shape. Since I already had a bag of mushroom filled ravioli in the freezer (purchased, not home made. Remember, I hate cooking) I put my mind to conjuring up an earthy cream sauce to pour over the pasta.
RAVIOLI WITH MUSHROOM SAUCE
1/2 pound of fresh mushrooms, your choice
Slice the mushrooms and cook them slowly in a skillet on a medium to low burner. I added a bit of olive oil to the pan so the mushrooms wouldn't burn. Cook until the mushrooms are well browned and tender.
Bring 1 1/2 cups of water to a boil
Add the dehydrated wild mushrooms
Let them stand at least 30-40 minutes before chopping them into small pieces.
Use a slotted spoon to remove the mushrooms from the water. Pour the liquid through a coffee filter to remove any forest grit and keep the broth for later use. The broth has the taste of wild mushrooms and is just too good to pour down the sink.
Make the cream sauce:
2 Tbs. vegan margarine
2 Tbs. flour
Cook the roux until the raw flour taste has gone out of it.
Add 2 cups of non dairy milk and stir the pot until the sauce becomes thick, like gravy. Stir in 4 Tbs. nutritional yeast for a Parmesan flavor and add salt and pepper to taste. Pour the sauce over the mushroom mixture.
Cook the ravioli according to package directions. When it floats to the top of the pot, it's done. Remove the pasta and dump it into the mushroom and sauce mixture. Give everything a good stir and gobble to your heart's content. Try not to groan while you eat.
Serves 2-3, depending on how hungry you are.