Friday, October 9, 2015

Thursday and creamy mushroom pasta

Thursday was a little warmer, but overcast in the morning.

I went to Big Boy and got the chicken Caesar salad for lunch.

When I got home. I went out back and butchered two of my favorite hostas and transplanted half of each one to the new tree garden.

I got all the black walnuts picked up (again) and then went inside.

For dinner, I sliced up the remaining pound of crimini mushrooms. I fried them in butter until they were brown and fragrant. I threw in four cloves of minced garlic near the end.

I added two cups of heavy cream and 2/3 cup of white wine. I tossed in some fresh thyme and chopped flat leave parsley. Then I added a cup of vegetable broth and two tablespoons of balsamic vinegar and brought it to a boil. I let it boil until it thickened (took about 15 minutes). I tasted it and added salt and pepper.

When the sauce seemed ready, I added in the box of rotini pasta I’d cooked. I mixed it well and plated it. Hmmm… Not bad!

I watched a taped show and then went to bed.


  1. How long does the black walnut season last?

  2. Until all the damn nuts fall off the tree!

  3. The mushroom pasta sounded great. No pic?

  4. It wasn't pretty. Didn't taste bad, (nice vegetarian touch) but didn't look that great.