Pasta as a judicious use of scarce resources

23 10 2014

THE THOUGHT of having breakfast fare three times a day frees me from the constraints of the orthodox timetable.  While it is to me the perfect excuse for all places that serve “all–day breakfast”, I find that the concept of freeing oneself from these constraints allow me to fling open the pantry and the refrigerator door and let my often scarce resources yield to my culinary creativity.

That, and feeling unapologetic for having pasta first thing in the morning.

My Mushroom Cream Pasta is obviously not timid, obviously not shy.  When I need an instant high, this is what I would OD ("overdose") on – fresh wild mushrooms in various states of doneness, swimming in cream.  Heady with the hint of garlic.  Kissed by salty goodness of parmesan.

My Mushroom Cream Pasta is obviously not timid, obviously not shy. When I need an instant high, this is what I would OD (“overdose”) on – fresh wild mushrooms in various states of doneness, swimming in cream. Heady with the hint of garlic. Kissed by the salty goodness of parmesan.

Today’s six–ingredient breakfast fix is my Mushroom Cream Pasta, the result of having a stash of

 

Bertolli® Extra Virgin Olive Oil

Garlic

Fresh Heavy Cream

Fresh Cremini and Shiitake Mushrooms

De Cecco® Angel Hair Pasta

Millel® Parmesan Cheese

 

I add two tablespoons of Bertolli® extra virgin olive oil  to a heavy–bottom pan over medium heat.  Using my handy IKEA® garlic press, I mince five large cloves of garlic directly on to the oil.  All I need is to infuse the oil with the essence of the garlic.  The moment I catch a whiff of it – which should be within mere seconds when the garlic hits the oil – I tumble in the sliced fresh cremini and shiitake mushrooms.  I make sure that I keep the mushrooms – caps, stems and all – in one layer.  I allow the mushrooms to sizzle away, stirring only at the moment when they’ve given up most of their yummy juices.  At this point, I pour in the heavy cream.  If you’d ask me how precise the measurement is, I’d say, put just enough to cover the mushrooms.  The moment the whole thing comes back to a bubble, turn off the heat and tip this sauce over waiting al dente De Cecco® angel hair pasta, which has been cooked according to package directions.  Shave – not grate! – onto this, as much Millel® parmesan cheese as you like.  Enjoy!  (Before any one of you accuses me of not seasoning the sauce with salt – knowing well enough that any underseasoned food is vile – the cheese takes care of this needed flavoring.)

By the way, a word of caution along the lines of the orthodox, this time with regards to preparing vegetables.  While everything else calls for thorough washing under running water, please do not do this to mushrooms!  The best way to prepare them is to wipe them clean with a slightly damp cloth.

For the mushrooms I cook into the sauce, I'm perfectly fine with keeping the stems.  For the garnish on top, just before serving, I just use the caps.  By the way, do you notice those plimp cloves of garlic peeking from behind the earthy brown pile of umami goodness?

For the mushrooms I cook into the sauce, I’m perfectly fine with keeping the stems. For the garnish on top, just before serving, I just use the caps. By the way, do you notice those plimp cloves of garlic peeking from behind the earthy brown pile of umami goodness?

 

Six ingredients.  10 minutes to prepare.  Five (or so) easy steps.  One bowl of goodness.  You eat this and you will realize that the world is as it should be.  That all is good.

Six ingredients. 10 minutes to prepare. Five (or so) easy steps. One bowl of goodness. You eat this and you will realize that the world is as it should be. That all is good.

Copyright © 2014 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

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