Posted by Vivian in
Pasta
I should have known better and chucked the soup recipe long time ago. As usual, I try and go for the simple stuff but this one was a horrible mistake. The soup was no where near creamy the first time I tried it... so I decided to attempt it again on Saturday and ended up having more cream. The proportion was way way way off. I could only taste the cream and there was just not enough mushrooms to it. It turned out to be worse than the first attempt. I started to panic like hell seeing how I had ruined the soup and lunch time was nearing. Hungry men are angry men, hungry children are beyond imagination. I had to turn the whole situation around quickly to redeem myself. The first idea that came to mind was to turn the pot of soup into pasta sauce and so I went with it, keeping my fingers and toes crossed, hoping for the best.
By the time I served up lunch, I was adamant that it was crap even before I tasted it. But after I plucked up the courage and took the first bite I had to congratulate myself that it actually wasn't that bad. Except I still think onions in cream sauce renders it a weird taste.
This is probably how I should go about with this dish the next time (after I recover from this terrible espisode!)...
Ingredients:
- 3 portobello mushrooms (finely diced)
- 20 swiss brown mushrooms (sliced)
- 300 ml thicken cream
- 500 ml chicken stock
- 2 cloves of garlic (minced)
- Pasta (pre-cooked)
Preparation:
- Heat oil in frying pan and add in garlic. Stir-fry till fragrant.
- Add in portobello mushrooms and allow it to cook until juices start to run.
- Add in swiss brown mushrooms.
- Once the mushrooms are thoroughly cooked, pour in chicken stock slowly.
- Allow the mixture to come to a boil and low heat slightly.
- Stir in heavy cream and bring it to a simmer.
- Serve sauce over pasta, with parsley flakes and freshly grounded black pepper for an added kick.
Number of Servings: 4
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