Oh, shepherd’s pie, you have eluded me for so long. I tried my hand at lentil shepherd’s pie, mushroom shepherd’s pie and then I realized where I was going wrong: I had to combine the two. Using a mix of crimini mushrooms, wild mushrooms and brown lentils gives it a unique texture and flavor combination. Read More »
I used to hate mushrooms. It was a vehement hate until one day when I was 21 somebody forced me to try a mushroom rosemary cream sauce. I was instantly hooked, quickly thereafter obsessed and now I can’t imagine my life without mushrooms. This recipe is reminiscent of that creamy sauce that seduced me so many years ago. I’m sure there is a way to make this a delicate, silky sauce but I much prefer it potent and full of garlic.
Mushroom Rosemary Fettuccine
2 tbsp of olive oil
2 tbsp earth balance
6 garlic cloves, minced
2 cups of crimini or white mushrooms
2 cups of soy milk
2 rosemary stalks, finely chopped
Juice of 1/2 a lemon
1/4 cup of nutritional yeast (optional)
dash of cayenne (optional)
Sea salt & fresh ground pepper
5-6 ounces of fettuccine, cooked according to package directions
1) Warm oil and earth balance in a heavy skillet over medium high heat.
2) Add garlic and toss for 30 seconds.
3) Add mushrooms, stirring constantly until cooked down more than halfway.
4) Add chopped rosemary and a fair amount of salt and fresh pepper to the mushrooms.
5) Add soymilk and reduce heat to medium.
6) Once soymilk is warm, add lemon juice. This will cause the soymilk to curdle and thicken.
7) Stir in the nutritional yeast and cayenne, if using.
8) Once sauce is warmed through and lightly bubbling, add cooked fettuccine. Toss to coat, adding more soymilk if necessary.
9) Adjust salt and pepper to taste and serve immediately
Prep Time: 10-15 minutes
Cooking Time: 20-30 minutes