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.

4 comments:

  1. How long does the black walnut season last?

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

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  3. The mushroom pasta sounded great. No pic?

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

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