Thursday, May 11, 2017




1.     Leek – thin slices
1.     Celery
2.     Garlic crushed
3.     Olive Oil
4.     Mixed mushrooms
5.     Sundried tomatoes in oil – coarsely chopped
6.     Dry white wine
7.     Fresh lemon juice
8.     Fresh parsley and sage oil – coarsely chopped
9.     Toasted Panko


Cook the leek and celery in the olive oil until soft.  Add the garlic and continue cooking for about 2 minutes before adding the mushrooms and tomatoes.  Cook over medium-high heat, stirring frequently, until mushrooms begin to brown.  Add splash of wine and allow to cook off before adding fresh lemon juice (about half of med. Lemon).  Lower heat and simmer for 1-2 minutes then add the herbs. 

While the pasta is cooking toast the panko in butter in a small skillet on the stove top and remove when it begins to turn golden.

Add the pasta (recommend one of the shaped pastas) to the sauce; mix well, (add pasta water if needed) and serve, sprinkled with panko.


Patience and I give this a 20 on a scale of 10!  I think it was a perfect combination of ingredients, but it was the fresh parsley and sage and the toasted panko instead of cheese that gave it that little extra oomph.  We will serve this the next time we have dinner guests.

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