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OK Foodies, Chefs and Home Cooks - I need some help

Superfly

Superfly

Salty, defiant, and completely non-compliant.
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From Tucson to Tucumcari, Tehachapi to Tonopah
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OK, so I was in the olive oil store the other day, and found some porcini mushroom linquini. Looked great, sounded even better, so I grabbed a bag.

I'm not creative enough, though, to figure out what to cook it with.

I don't want to cover it with a heavy sauce. I couldn't 'find porcini mushrooms, but I got a 32oz box of baby portabellas. I have some great olive oil, extra virgin and regular - I have different kinds of fresh veg, but I don't want to overpower the pasta.

Any ideas? Paid $8.99 for this stuff. Don't want to muck it help.
 
Use extra virgin olive oil as your sauce base and thats it- you can add chopped garlic and/or pepper flakes to taste- just cook them in with the pasta- boil the pasta then sweat the garlic in the olive oil in a pan, add the pepper flakes at the last minute and maybe some basil leaves or even onions too (sweat the onions first if youre gonna include them) then throw the pasta in the pan to coat it in the sauce. Add some grated cheese and black pepper just before serving.

EDIT: sliced zucchini is good with it too.
 
Anything you want really. Portobello need to be cooked for 40 minutes or so on low heat with oil, salt, and whatever seasoning you want to add.

I make something like this that is one of my favorite meals (Portobello Mushroom Burgers Recipe - Allrecipes.com).

I would do two different meals--one with the linguini and mussels and then do the portobello as the backbone of another entree another day.
 
I'm impressed that anybody's kids eat mushrooms.
 
One last suggestion is a basil pesto sauce even if it's on the side. Light olive oil, fresh basil, garlic blended.
 
Superfly said:
OK, so I was in the olive oil store the other day, and found some porcini mushroom linquini. Looked great, sounded even better, so I grabbed a bag.

I'm not creative enough, though, to figure out what to cook it with.

I don't want to cover it with a heavy sauce. I couldn't 'find porcini mushrooms, but I got a 32oz box of baby portabellas. I have some great olive oil, extra virgin and regular - I have different kinds of fresh veg, but I don't want to overpower the pasta.

Any ideas? Paid $8.99 for this stuff. Don't want to muck it help.
Click to expand...

Maybe,

-Pan fry some of the the mushrooms in olive oil. While they are frying, add crushed garlic.

- Once the mushrooms are pan fried, create a sauce:

1. one can good quality tomato sauce (when the tomato sauce is a key part of the dish, use name brand)
2. about a 1/4 cup red wine
3. one or two chopped up fresh tomatos
4. oregano, bay leaves, whatever else you want

Throw the sauce ingredients into the same small pot you fried the mushrooms. Then, let it simmer for at least 15 minutes. You can thicken in by letting is simmer longer, or make it more watery by adding more wine.
 
Superfly said:
OK, so I was in the olive oil store the other day, and found some porcini mushroom linquini. Looked great, sounded even better, so I grabbed a bag.

I'm not creative enough, though, to figure out what to cook it with.

I don't want to cover it with a heavy sauce. I couldn't 'find porcini mushrooms, but I got a 32oz box of baby portabellas. I have some great olive oil, extra virgin and regular - I have different kinds of fresh veg, but I don't want to overpower the pasta.

Any ideas? Paid $8.99 for this stuff. Don't want to muck it help.
Click to expand...

Don't put more mushrooms with it unless you are using porcini. A simple thing to do would be to sauté up some arugula, onion and chicken in butter and white wine. Toss it in the pasta and you're good to go. If you don't like chicken you an do the same with pancetta.
 
winging it here

i would consider brineing a chicken then boiling it, just as i would to prep broth for any chicken based soup
pick the chicken from the bones and discard the remainder
either strain the broth multiple times or strain it and then float a 'raft' of egg whites to later discard that raft with the accumulated tiny bits of chicken you do not want to eat in your soup once the raft has hardened
sweat whatever vegetables you enjoy, such as onions, squash with your crushed garlic and that batch of shrooms in another pot/pan using olive oil
add that to your soup broth together with spices you enjoy; consider paprika, as it's a favorite for me when i want to add some pizzazz to an otherwise bland chicken based soup
return the chicken you picked to the now boiling pot together with the noodles you purchased and boil for the amount of time indicated (don't know if they are fresh or dry linguini noodles)
i would add some spinach too, but only if it happened to be in the fridge (it usually is there for salads)

looking forward to hearing about how whatever you prepared turns out
 
The pasta turned out fantastic. I ended up melting some butter, and adding some olive oil. I cooked the portabella mushrooms for a little while, then sweated some onions, some scallions and some fresh garlic. Then I added the shrimp for a few seconds. Once I cooked the pasta, I added fresh spinach to wilt it, and then I added the shrimp mixture into the pasta/spinach mixture, to give the spinach time to wilt a little bit more. Mixed it all together - yum. Fantastic. The only thing I would have rather had would have been bigger shrimp, but I wasn't driving all the way into town to the seafood market to get bigger shrimp. This was 26/30, so it wasn't tiny, but it also wasn't what we are used to eating here.

Anyway, thanks for all the tips!
 
Shrooms and garlic are a match made in heaven, they really complement each other. Shrimps was a good idea too!
 
Declan said:
Anything you want really. Portobello need to be cooked for 40 minutes or so on low heat with oil, salt, and whatever seasoning you want to add.

I make something like this that is one of my favorite meals (Portobello Mushroom Burgers Recipe - Allrecipes.com).

I would do two different meals--one with the linguini and mussels and then do the portobello as the backbone of another entree another day.
Click to expand...

The Portobellow mushroom burgers are pretty good. I was introduced to them in Weight Watchers years ago. A pretty healthy and low calorie choice, considering how delicious they are. Yum.
 
Back in my early days of Culinary school I picked up this bad boy...

Culinary Artistry: Andrew Dornenburg, Karen Page: 9780471287858: Amazon.com: Books

Best book in genre.

Of course many would say their follow up is

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs: Karen Page, Andrew Dornenburg: 9780316118408: Amazon.com: Books

and there's a good chance they wouldn't be wrong. However I'm sentimental.

But honestly, you don't need a recipe, bakers follow recipes, silly fools call them formulas, use baker's percentages like it's a damn secret NSA encryption (which it ain't, it's easy once you learn it) but the best advice I can offer is to pick up one of these books and CREATE!!!

It's only food, don't be scared of it, EAT IT!
 
Superfly said:
OK, so I was in the olive oil store the other day, and found some porcini mushroom linquini. Looked great, sounded even better, so I grabbed a bag.

I'm not creative enough, though, to figure out what to cook it with.

I don't want to cover it with a heavy sauce. I couldn't 'find porcini mushrooms, but I got a 32oz box of baby portabellas. I have some great olive oil, extra virgin and regular - I have different kinds of fresh veg, but I don't want to overpower the pasta.

Any ideas? Paid $8.99 for this stuff. Don't want to muck it help.
Click to expand...
I tried this recipe about a month or so ago.
Pasta ai Funghi

https://theglobetrottingpanda.wordpress.com/2012/10/19/giornata-della-pasta-i-pasta-ai-funghi/
RECIPE: Pasta ai funghi

Serves 2

INGREDIENTS:

250g of linguine, tagliatelle or pappardelle

A medley of fresh ****ake, crimini or wild mushrooms

A scant handful of rehydrated porcini mushrooms, liquor reserved

4 crushed cloves of garlic

A generous knob of butter

A glug of olive oil

A sprig of flat leaf parsley

A generous grating of parmesan

A sprinkling of salt and grinding of pepper

INSTRUCTIONS: Bring a large pot of water to the boil. Meanwhile, fry the sliced mushrooms and garlic in butter with a splash of oil, adding in a tablespoon or two of the porcini liquid if the sauce gets too dry. Add the pasta to the boiling salted water. Drain when the pasta is just al dente and toss the pasta with the mushrooms and a drizzle of oil, so every strand is glistening. Scatter over the chopped parsley, season and heap onto plates. Sprinkle over the parmesan and enjoy.

funghi-4.jpg
 
James, that's almost what I cooked - but I added shrimp and fresh spinach.

**********************************

Jack, I LOVE Portabella mushroom burgers. I love mushrooms just about any way you cook them. Every year for Thanksgiving, we have a huge selection of appetizers while we watch the Macy's Thanksgiving Day Parade, and stuffed mushrooms are always on the menu, and we never, ever have enough, no matter how many I cook. :lol:

**********************************

Chez - I'll have to check those out. I love good recipe books. :)
 
Superfly said:
Chez - I'll have to check those out. I love good recipe books. :)
Click to expand...

Just so you know you won't find recipes in those books, what you'll find is page after page of flavor combinations.

For instance one page will say Pork. You'll then have a list of about 30 ingredients, vegetables, spices, herbs, etc....which pair well with it and then you build on it, you can create your own recipes for yourself...


let your little inner epicurean run wild and free!!!!!

:fly:
 
PoS said:
Use extra virgin olive oil as your sauce base and thats it- you can add chopped garlic and/or pepper flakes to taste- just cook them in with the pasta- boil the pasta then sweat the garlic in the olive oil in a pan, add the pepper flakes at the last minute and maybe some basil leaves or even onions too (sweat the onions first if youre gonna include them) then throw the pasta in the pan to coat it in the sauce. Add some grated cheese and black pepper just before serving.

EDIT: sliced zucchini is good with it too.
Click to expand...

I second this recommendation

You paid money for the pasta. You want to taste the pasta. So don't muck it up with a bunch of ingredients that will cover the taste of the pasta
 
ChezC3 said:
Just so you know you won't find recipes in those books, what you'll find is page after page of flavor combinations.

For instance one page will say Pork. You'll then have a list of about 30 ingredients, vegetables, spices, herbs, etc....which pair well with it and then you build on it, you can create your own recipes for yourself...


let your little inner epicurean run wild and free!!!!!

:fly:
Click to expand...

That's actually even better. My sister-in-law gave me a website once (can't find it now) that you just basically put in what kind of stuff you had on hand, and it'd give you a recipe. Like if you had maybe chicken and peppers and mushrooms and you didn't know what to do with it, you'd put those ingredients in and it would come up with a recipe for you using those ingredients. It was cool.
 
sangha said:
I second this recommendation

You paid money for the pasta. You want to taste the pasta. So don't muck it up with a bunch of ingredients that will cover the taste of the pasta
Click to expand...

That's exactly why I went light with everything. No marinara sauce, no alfredo sauce, nothing heavy at all. Just a good light sauce with butter, olive oil and fresh garlic and onions. It was so good.
 
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