Nov 18, 2011

Day 40/180: Pasta con Funghi

This is a dangerously rich dish. It is also amazingly simple.


  • 1/4 cup dried mushrooms (Any type should do. I used a mix of shiitake and porcini.)
  • 1/2 cup vegetable stock or bouillon
  • 1 clove garlic
  • 1 Tbs olive oil
  • 1 Tbs flour
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
  • Enough pasta for 1 person


  1. Rehydrate the mushrooms in the V stock or bouillon. (You should do this at least an hour ahead of cooking, or you can put the stuff in the microwave to shorten the anticipation.)
  2. Start the pasta cooking. (I don't need to tell you how to do that, do I?)
  3. Crush and mince the garlic.
  4. Heat the olive oil in a small skillet on medium low.
  5. Add the garlic.
  6. Add the flour.
  7. Stir with a fork until the flour has soaked up all the oil and is turning golden.
  8. Add the mushrooms and the stock.
  9. Stir.
  10. Add pepper and basil.
  11. Stir some more.
  12. Add more stock to get to your preferred consistency.
  13. Remove from heat.
  14. Drain pasta.
  15. Combine.

This stuff is potent and a little goes a long way.

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