MarxFoods and tried it with bow tie pasta. I like bow tie pasta for it's pretty shape and texture when cooked al dente. Porcini mushroom is often used in risotto and soups but I prefer it sauteed in butter, garlic and shallots then added to pasta. It's meaty, nutty flavor blends well with these ingredients. For me lemon juice and fresh cilantro adds a brightness to the dish but if you are partial to parsley, you can use that too. So, here is my jazzed up version of olive oil-garlic pasta. If you opt to add cream or cheese, make sure you adjust your seasonings.
1 Tbsp canola oil
2 Tbsp salted butter
1 Tbsp minced garlic
¼ cup dried porcini mushrooms, soaked in warm water, strained, finely chopped
1 shallot, finely minced
1 Tbsp minced fresh cilantro (parsley or another herb, if you prefer)
a squeeze of lemon (depends on how acidic you want it)
salt and pepper to taste
1- 2 cups cooked bow tie pasta
Heat the canola oil and butter in a skillet over medium heat. Add the garlic and cook till golden brown. Add the mushrooms, the water it was soaked in and shallots. Cook about 5 minutes then add the cilantro and turn off heat. Squeeze some lemon juice and adjust seasoning with salt and pepper. Mix in cooked bow tie pasta and serve. Grated cheese on top is delicious too.
Did you know?
1. Mushrooms are rich in dietary fiber, antioxidant, vitamins and minerals.
2. All parts of the cilantro plant can be used for cooking. The fresh leaves are used in soups and are indispensable in salsa. The roots have an intense flavor and are used in Thai cuisine.The dry seeds of cilantro are known as coriander seeds.
3. Although I love cilantro in my food, some people dislike its taste. Cilantro is very popular in American Southwest cuisine but not in Europe and in some part of Asia. Some people seem to detect a "soapy" flavor or an faint odor, similar to "bedbugs". What do you think? Some say there is a genetic basis for this perception, but there is no firm evidence. In my family, my son and hubby don't care for cilantro. Do you use cilantro in your dishes? What flavors goes well it?