Tuesday, May 29, 2012

Mushroom and Vodka Soup

Getting back into the routine after a long, relaxing holiday weekend with the family.  This is the soup I referenced last week:
2c chicken broth
2c Basic Vodka Sauce - recipe here
1c half & half
2c. mushrooms, rough chopped
2 TBSP fresh basil, chopped

1.  Make the vodka sauce. 

2.  In a medium size pot, combine the broth, vodka sauce, and half & half.

3.  Bring to a simmer over medium heat.

4.  Stir in the mushrooms and continue cooking, stirringoccasionally, for about 15 minutes.

5.  Garnish with additional basil and serve immediately.
Served with Sourdough and Havarti w/dill paninis.

Wednesday, May 23, 2012

Basic Vodka Sauce

This is my second post about vodka sauce.  The original one, here, is a heavier sauce and great for a hearty pasta meal.  This one is lighter in taste and texture, which made for a wonderful base for last night's soup (that's my next post).  For now, here's the sauce recipe:

1/4c butter
1 medium onion, diced
3 cloves garlic
1/2c vodka
1 (28oz.) can crushed tomatoes
1c heavy cream

1.  In a medium size pot, over medium heat, saute onion and garlic in butter until soft and aromatic.

2.  Add vodka.  Continue cooking, stirring occasionally, for about 5 minutes.

3.  Add crushed tomatoes and reduce heat to low. 

4.  Allow to simmer approximately 20-30 minutes.

5.  Pour in heavy cream and cook for another 20-30 minutes.  
Once you start making your own sauce, you'll never buy the jarred stuff again!

Thursday, May 3, 2012

White Wine and Portobello Tortellini Skillet

This was a great dinner on a cold and rainy day.  The flavors afre rich and pair really well with a light salad.

1/2 - 3/4lb. cheese tortellini
2 large portobello mushrooms
1/4c white wine (I used Chardonnay)
1 TBSP fresh parsley, chopped
3 cloves garlic, minced
8 oz. Alfredo sauce
salt and pepper to taste
1/3c. Parmesan cheese, grated

1.  Cook pasta accordin gto package directions, drain, and set aside.

2.  Meanwhile, prepare mushrooms by removing stems and slicing thin.         

3.  In a medium skillet over low heat, combine wine, parsley, garlic, and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.               

4.  Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.               

5.  Add tortellini and stir to coat.

6.  Garnish with Parmesan cheese and serve immediately.               

Wednesday, May 2, 2012

White Wine and Herb Mushrooms

I am loving mushrooms lately and these were absolutely fabulous over grilled steaks.

1-1/2 teaspoons olive oil
1/2lb. fresh mushrooms
1/2 tsp. Italian seasoning
1/8c white wine (I used Chardonnay)
1 1/2 tsp. garlic, minced
1 TBSP fresh chives, chopped

1.  Heat the oil in a skillet over medium heat.

2.  Add mushrooms and season with Italian seasoning; cook approximately 10 minutes, stirring frequently.               

3.  Add the garlic and white wine.  Continue cooking and stirring another 5 minutes or so.

4.  Season with salt and pepper, to taste and sprinkle with chives.  Serve immediately.           

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