If I was born in any other country, it would be Italy…
There is nothing better than an al dente, flavour packed pasta. Add to that a cooking time of 15 minutes, things are already looking great.
I love using assorted mushrooms to make this dish. Different textures and flavours make it a quick weeknight meal to reckon with.
So all you Italian Nonnas out there you better watch out, gone are the days to slave away in the kitchen. 15 minute meals are here to stay!
Ingredients: 12 Cooking time:
- One packet of spaghetti
- One punnet of button mushrooms, sliced
- One punnet of porcini mushrooms, dried or fresh
- Two to three medium sized portobello mushrooms, sliced
- One medium brown onion, finely sliced
- Four to five pods of garlic, finely chopped
- Half a bunch of fresh parsley, finely chopped
- 250 ml of cooking cream
- Three tablespoons of extra virgin olive oil (EVOO)
- Salt to season
- Grated Parmesan cheese to garnish
- Fresh baby rocket to garnish (optional)
Cook pasta as per packet instructions and keep aside.
In another pan heat EVOO. Add garlic and cook until aromatic. Now add sliced onions and cook on medium heat for two to three minutes or until lightly browned.
Add all the mushrooms, including any stock and mix well. I recommend using dried porcini mushrooms, their stock adds a real intense and delicious mushroomy flavour to the dish. Simply soak the porcini mushrooms in warm water for seven to ten minutes or until soft. Cook the mushrooms on a medium heat for five to seven minutes. Now add fresh parsley and cream. Season with salt and pepper to taste. Let the sauce simmer for five minutes.
Now add the spaghetti and toss it well. Ensure the creamy mushroom sauce coats all the pasta evenly. Check for seasoning and add more if required.
Your lip smackingly delicious pasta is ready to serve. Garnish with grated Parmesan, cracked pepper and fresh rocket.
Show off at dinner with your Stroganoff…
The key to a successful marriage along with love, respect and trust is good food. After all a way to a man’s heart is through his stomach – gentleman this holds true for your women too!
I love surprising my husband with new and innovative culinary experiments, especially midweek because there is nothing like coming home to a warm, hearty meal.
Stroganoff originated in Russia around the mid 19th century (there’s a bit of food trivia for you). Today it is a popular dish world over and has many variations. My version is vegetarian given the meaty flavour of mushrooms, this stroganoff will satisfy the carnivores too. Quick and easy to make yet so full of flavour, one would think you spent hours cooking it.
Ingredients: 8 Cooking time: 15 minutes
- 200 gms of sliced mushroom
- Two portobello mushrooms
- One medium brown onion sliced
- Two pods of garlic finely chopped
- One tablespoon cracked black pepper
- One tablespoon smoked paprika
- One teaspoon chilli flakes
- Five tablespoon light sour cream
- Three tablespoons extra virgin olive oil
- Salt to taste
In a pan add olive oil followed by sliced onion. Once the onion is soft and translucent add garlic and cook the onion mix on medium heat for four to five minutes.
Now add the sliced mushrooms and chopped portobello mushrooms. The portobello mushrooms give this dish its rich flavour. Flavour the dish with all the spices, add pepper, chilli, paprika. Cover the pan and let the mushrooms cook on a medium heat for five to seven minutes.
Once the mushrooms are slightly soft add the sour cream and mix up all the ingredients. Let the stroganoff cook for another five minutes on medium heat.
Serve hot with steamed rice or pasta. I served this lip smackingly delicious dish with couscous and a side of steamed veggies.