Saturday, 31 August 2013

Mushrooms in Supreme Cream sauce & Whole meal Penne

 
(click on the pictures for a larger Image)
 
I thought something was missing since days and today the cravenness was simply so great that I made it again : ) Yes it’s none other than my Favorite Pasta.
 
This time I made a very healthy and simple quick dish with the freshly bought organic Mushrooms. I made the creamy creamy cream sauce the most favorite here in Germany called the “Rahmsoße”
 
 
I must admit I used to buy the readymade sauce packets till I discovered what stuff they add in those packs :( Of course we learn by the passing time and one is more and more aware and conscious of what one eats and buys. I have changed my cooking style a lot and have established a healthy way of cooking, of course not 100% but at least 80%. I make this tasty sauce since a long time now; it goes so well with all roasts, fries and pasta of course.
 
 
 
A meal ready in less than 30 minutes!
I prepared the penne as we always do, boil, drain and steam.
 
Cut the fresh soft mushrooms in thin slices, always wash them shortly before you have to cut and cook, or else they tank lots of water and become soggy and tasteless.
 
Just fry them in 1 tbs of butter on a medium heat, add no salt as the butter is salty.
Fry just half way, we don’t need to cook them, they taste delicious that way.
Garnish with fresh basil leaves, the Aroma is unbeatable!
Now you can make the Cream Sauce for it and this is how I make it:
 
1 ½ tsp butter
80 ml double cream
50 ml milk
200 ml Vegetable stock
1 tsp tomato paste
3 -3 tsp flour
50 ml cold water
 
*mix the flour slowly in the cold water so there are no lumps
*mix the rest ingredients before hand
*Now heat the butter
*squeeze the tomato paste onto it and stir fast, don’t let it burn
* pour the Vegetable stock mix immediately on it before the paste turns dark brown
*stir and mix so all mixes and then pour the flour mix slowly and keep stirring
*cook on a medium heat and keep stirring as it will get thicker slowly
*takes around 5 minutes, it’s ready as the consistency is creamy
 
 

For the Vegetable stock you can make a pot once and freeze in small air-tight boxes or ice cube trays

Just cut  cubes of vegetables like:
1 big pod ofCelery
2-3 Carrots
small bunch of Leek
1 bunch of fresh parsley
1 big Onion
3-4 pods of Garlic pods
300 gr Mushrooms
1 fresh bunch of Spring onion

Fresh Thyme and Rosemary leaves

 

 

 
 
First of all stir all the vegetables in 3 tbs butter slightly
Add around 3 glasses of water and let it cook at least an hour, You will see some foam building around so keep removing with a  skimmer
Season with salt and black pepper accordingly
 
Let it cool down completely then either store in fridge if you need it in the next 2 days or then best is to freeze cubes. This is what I usually do, just fill it in the ice cubes bags and you have it ready to use any time.
 
I also use the Organic mixed Vegetable stock powder which is without any taste enhancers’ or any extra preservatives’, it is a mix of pure dry organic Vegetables. If any one living in Germany wants to buy, then best is from Alnatura “Gemüsebrühe”
 
May be many don’t find it fancy but believe me it is a light yet very delicious and filling meal.
Of course if you have a Basil pot near you, that increases the charm of this Pasta dish:)
 
One cannot stop eating the Penne, this is what we did,
 Penne-dip in sauce-in mouth : )
 
Eat healthy and Stay Fit :D
 

 

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