SHIITAKE MUSHROOM PASTA
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
Perfect to celebrate the first mushrooms of spring.
Serves 4-6
• 3 tablespoons butter
• 2 1/2 cups / 625 ml shiitake or other mushrooms (chopped)
• 1 cup / 250 ml onion (minced)
• 1 teaspoon salt
Melt butter in frypan over medium heat. Add mushrooms, onion, and salt. Cook uncovered for 10 minutes.
• 7 tablespoons dry sherry or broth
• 2 tablespoons flour
Stir in sherry, then turn heat to low and slowly sprinkle in flour. Keep stirring for a minute or two after all the flour is in.
• 1 large clove garlic (minced)
• pepper to taste (freshly ground)
Add and continue to cook and stir over low heat 5-10 minutes.
• 2/3 cup / 150 ml water or broth
• 1 cup / 250 ml sour cream or plain yogurt (room temperature)
Stir into sauce, mixing well until it is completely incorporated and heated throughout. Serve over hot cooked pasta and top with freshly grated Parmesan cheese.
Fall variation: Serve over sweet potatoes or on toast.
Sarah Myers, Mount Joy, Pennsylvania
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