Sauce No.3 for Pasta/Grilled Meat/Volovan: Three different kinds of mushrooms/heavy cream/white wine/garlic/parsley

Today's sauce is slightly more complicated in the sense that you will need more ingredients. It is however a sauce that will impress your guests. You can serve it with Tagliatelle (noodles), Papardelle (one inch wide noodles), or any kind of Pasta you wish, on grilled steak served with thin French fried potatoes, or fill puff pastry "Volovan" served as a starter in a formal dinner.
You need:
- 1/2 kg total of any three kinds of mushrooms. One of them must be a few slices of dried Porcini mushrooms. Fresh Porcini are better. All mushrooms should be thickly sliced.
- 330 ml liter of rich, full fat, heavy cream. (Do not use skimmed cream)
- 1 cup very thinly cut parsley.
- 2 cloves of garlic crushed and cut into small pieces.
- 1 Tbsp.. dry white wine.
- Olive Oil. Prefer Greek extra virgin Kalamata Olive oil.
- 1 Tbsp. corn flour mixed in 2 Tbsp. water.
Method:
- Add olive oil to cover the center (not the whole bottom) of a 28 cm anti-stick sauce pan, and heat.
- Add the garlic and mushrooms and stir fry till the mushrooms expel all their liquids.
- Add the wine. Stir to get rid of alcohol.
- Add the cream. Stir and let simmer for two minutes covered.
- Add salt and pepper to taste.
- Add cornflour/water mixture to thicken sauce.
N.B. You are basically using the liquids out of the mushrooms for the base of your sauce.
Addendum:
As a reminder of the cuisine of the eighties, you can use this sauce (well thickened)to fill Volovan or Vol-Au-Vent freshly made with puff pastry.
You need:
Serves 4
- Using your biggest round pastry cutter, cut 8 round pieces of puff pastry bought either frozen or fresh from the store.
- Brush on fresh butter on each round.
- Place 2 rounds on top of each other (buttered side facing upwards). You will end up with 4 rounds.
- With a smaller in diameter pastry cutter cut the centre of each of the four and leave on.
- Place on baking paper on cookie sheet and bake at 200 degrees Celcius in a preheated oven for 30 minutes or until your Volovan are puffed up and browned.
- Remove from oven, let cool slightly, and carefully take the centre piece out leaving a hole to fill with the above thickened sauce. When the Volovan are filled, put the little round centre pieces back to cover.
Bon Appétit
Stelios
P.S. Gee I hope someone is reading all this... I am not getting any comments!

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more