Wednesday, March 6, 2013

Bowtie Pasta in Mushroom Sauce


Printable version
I would rate this mushroom and bowtie pasta dish as a 7 on a scale of 10. It had good flavor, the noodles and mushroom were cooked spot on, and it worked as a side dish really well. I would be happy to put this out at any family get-together or eat with dinner anytime, which is why I thought I should publish it.

That said, it lacked the punch that I like to get with most of my dishes here at Behind the Bites. I think I needed a cream element to help make it more rich or some shredded beef for more hardiness in the overall recipe.

Any suggestions are welcomed here, please message me or make a comment if you see an easy way to put this dish over the top. It’s obvious that it could be beef and noodles. I think this dish could stand out in a different way though. I’m going to revisit this in the near future - in the meantime I’d like to here what readers think. Any creative solutions for knocking this dish out of the park?

All ideas are welcome. 

BEHIND THIS BITE
I really love making mushroom sauce, the earthy flavor found in mushrooms seems to make them ideal for sauces and gravies, it’s my favorite way to consume them. (Unless we are talking about morels – that's a whole different story)

I have a weird custom when I purchase mushrooms at the store. I can’t bring myself to buying them already sliced. That would take all the fun out of the process for me. There is something about washing and slicing them up. That goes for anything I make though, I would much rather do the slicing and dicing myself - it’s part of why I love cooking. Now, that goes for small amounts. If I need 20 pounds of mushrooms and can get them pre-sliced, I think I’d pay a little extra to avoid 2-hours of work. 10 minutes of work is cool, 2 hours – not so much.

Eat well, cook often ...


THE RECIPE
Side for 6; 40 minutes
8 oz Mushrooms, sliced
2 Tbs Butter, unsalted
2 Tbs Flour, sifted
3 C Beef broth
1 Tbs Fresh thyme
12 oz Bowtie pasta

Suaté Mushrooms, add broth
Start pasta. In a sauce pan over medium heat sauté mushrooms until they have released their liquid, 5 to 7 minutes. Season with salt and pepper to taste. Add butter, let melt, then stir in flour. Let mixture cook 2 to 3 minutes. Stir in broth and thyme, simmer on low.

Make Bow tie pasta, finish sauce

Bring a quart of salted water to a boil, add pasta and return to boil. Let cook 12 to 14 minutes for al dente, then drain. Add pasta to sauce and let simmer until thickened slightly then serve. 

6 comments:

why_in_the_heck said...

This looks simple and delicious. Plus my thyme plant has just took off so I need to use it!

Justin Gilbert said...

Your lucky why_in_the_heck my thyme plant is buried under 10 inches of snow right now!

Rosie @ Blueberry Kitchen said...

Yum, your pasta looks delicious, I love bow pasta!

Anonymous said...

The directions say to "stir in milk, broth and thyme"
Milk is not listed in the ingredients however.

Justin Gilbert said...

Anonymous - You are absolutely right! That is an error I did not catch before I published the recipe. Thanks for the catch ... Will fix right away.

Justin Gilbert said...

No milk in this recipe ...