Meatless Monday - Morel Cream Sauce with Peas and Pasta

Yesterday we went Morel hunting in the woods. Today we'll cook some up! This is a loose recipe, and very simple. A quick saute of mushrooms, a simple roux, heavy cream, delicious and ready in less than 20 minutes.

Ingredients:
Morels  - halved and cleaned
4-6 oz Vegetable broth
3-4 oz heavy cream
2 Tbs butter
4 oz peas
Salt and Pepper to taste
Pasta

Aren't the Morels pretty?

Start water on to boil for the pasta - make it according to directions.

Add butter to pan over medium high heat. When it finishes foaming, add the mushrooms , brown lightly on both sides. Yes, these went a little long.  Yes, it still tasted great.




















Remove the mushrooms from the pan, add the flour and stir it constantly for a few minutes to cook out the raw flour taste.

Add the broth and stir out any lumps, keep stirring until the mixture boils and thickens. Reduce heat to medium.

Add the peas and cook until tender. Add heavy cream, and mushrooms. Heat Through.

Add the cooked pasta, toss to coat.

Plate and Serve. You could grate some cheese on top if you want.

Pretty cool to have foraged for part the meal.

Until next time, Eat Well and Keep Digging


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Meatless Monday - Polenta and Red Sauce with Mushrooms and Onions

Another Meatless Monday, and what's on hand?  Cornmeal, tomato sauce I canned in August, mushrooms, onions and decent Parmesan cheese. Not great cheese just decent.

This recipe is adapted from Allrecipes.com.

Polenta Ingredients:
2 cups milk
2 cups chicken stock
1 cup coarse yellow cornmeal
1 cup Parmesan cheese

Red Sauce Ingredients:
2 cups spaghetti sauce, OR
2 Cups home canned tomato sauce
1/2 diced onion
1 cup  rough chopped mushrooms
1 tbs olive oil
1 tbs sugar
1 tbs dried basil
1/2 tbs dried oregano
Salt and Pepper

Preheat oven to 350F.

Grease a 9" square baking dish.

In a large pot, combine the milk and chicken stock.

Bring to a boil over medium-high heat.

While milk stock mixture is heating, add 1 tbs olive oil to sauce pan over medium high heat. Add onions and mushrooms and a pinch of salt.

Saute until vegetables are soft but not browned.

Add tomato sauce, sugar, basil, and oregano.

Reduce heat to medium low and simmer, stirring occasionally.

When milk / stock mixture is at a rolling boil,

gradually whisk in the cornmeal, making sure there are no lumps.

Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes.

Remove from the heat and stir in the Parmesan cheese.

Pour the polenta into the prepared baking dish.

Bake for 15 minutes in the preheated oven, or until polenta is set and no long runny. It may be a little loose but you don't want it runny.

Check red sauce for seasoning and adjust salt and pepper.

Cut polenta into quarters and top with sauce and a little more Parmesan.

Serve hot.

It's creamy, rich and satisfying.

Until next time, Eat Well & Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener