Creamy garlic and mushroom sauce for your favorite pasta!

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ljk11
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#16 Postby ljk11 » Fri Dec 02, 2005 2:01 pm

This thread has certainly taken some interesting direction...all because of a recipe for pasta sauce :shock:

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CrispyQ
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#17 Postby CrispyQ » Fri Dec 02, 2005 10:39 pm

Ok, so I don't usually spend Friday night in the kitchen, but I was concerned that Jeff would set my Saturday morning alarm for 7:00am & put me in the kitchen to make this recipe. :roll:

I used shitakes & some crimini's. Oh, man, this stuff rocks!!

I doubled the recipe & I will say that sauteing the garlic & mushrooms in the little bit of spray oil was not possible, so I added about 1/3 of a cup of water to keep it from sticking/burning. I'm not sure I added the whole amount of milk, but probably about 3 cups milk for the doubled amount. The consistency of the sauce was very nice -- not runny, not globby -- just right.

Next time, I will add a bit more vegan parm (I used 1/2 a cup, but in future, I will probably use 3/4 cup-1 cup) & add soy milk to thin out the sauce.

Very good!! Jeff gives it 5 stars. :wink:
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compassionategirl
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#18 Postby compassionategirl » Fri Dec 02, 2005 11:18 pm

Ooohhh maybe I will try your tweaked version CrispyQ -- sounds good. :D Only one problem though...I have no idea what crimini is :shock: :roll: .


Yes, I think I will actually saute the garlic and mushroom in either olive oil or vegan margarine next time. I think it would be better.

I am just wondering how cilantro would work in this sauce. Any opinions?
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CrispyQ
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#19 Postby CrispyQ » Fri Dec 02, 2005 11:54 pm

Crimini's are mushrooms. Not as expensive as shitake's, but better flavor than button/white 'shrooms.

Cilantro? Mini-retch. I'm not fond of cilantro. I prefer parsley.

This would also make a delish pizza sauce
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