I have always like the scent and fragrance of mushrooms, back in SE Asia, I had the luxury of trying portabello, shitake, oyster, straw mushrooms and so on at an affordable price.
Now back in Dublin, the only mushrooms could be seen are button mushrooms.
For cream based mushroom dishes, I think fresh cream is a must to make the dish a comfort one. Somehow, the weights on me urged me for an alternative. Thus, I decided to go for a sauce that is my forte, that is white sauce.
Pasta (160 g – Serve 2)
Short shaped pasta preferred. Personally, farfalle or penne for me. Prepare them as on the instructions on the package.
‘Low Fat’ White Sauce
- less than 80ml of olive oil
- less than 1/3 cup of plain flour
- 500 ml milk
Heat up the olive oil at low heat, pour in plain flour to make a roux. When the roux takes form of paste, mix in milk. Use a beater to stir the mixture to reach a smooth flow. Set aside.
- 2 cloves of garlic, chopped
- 1 shallot, chopped
- 250 g of fresh button mushrooms
- a dash of white wine
- Slice the washed mushrooms (could be a mixture of mushrooms), set aside.
- Throw in diced garlic and then shallots to pan fry until aromatic.
- Toss the mushrooms into the pan to saute until they are brown.
- Add salt and pepper (chilli flakes if u prefer a hot & spicy touch).
- Add in white wine to reduce for about 2 minutes.
- Pour in the white sauce and cooked farfalle to stir in evenly.
- Plate them hot with some Parmesan shavings.