'shroom power!

Pasta with Shiitake

Mushroom Sauce

Rich-tasting yet healthy, this pasta dish is perfect for a light lunch, or as a special first course. The intense flavors of the shiitake mushrooms is perfectly complemented by the aromatic garlic and the tanginess of the yogurt. I enjoy this sauce on a broad noodle like pappardelle (as shown in the photograph) or on festive tri-color or spinach fettuccine.

Shiitake mushrooms are among my favorites. Their meaty chewiness is so satisfying and they are incredibly good for you as well. Shiitake mushrooms contain twice the protein of other mushrooms, making them a great choice for vegans and vegetarians, and researchers have found that a raw shiitake eaten daily for a week lowered serum cholesterol by 12%. Other health claims attributed to shiitakes include anti-cancer properties, and boosts to the immune system.

But really, I eat them because... I simply like them.

(I made a few changes to the original recipe as published in the book "Simply In Season" by Mary Beth Lind and Cathleen Hockman-Wert. Despite my love of the toothsome texture of shiitake mushrooms, I wasn't fond of the appearance of the finished sauce as written in this recipe. I chose to puree everything into a sauce in the blender, and I think the choice was a good one. It's up to you to decide what kind of texture and look that you prefer; the flavor is the same no matter what, but I think the dish looks more appealing when the sauce is blended.)

Ingredients:

• 3 tablespoons butter
• 2-1/2 cups fresh shiitake mushrooms, chopped
• 1 cup chopped onion
• 1 teaspoon salt
• 7 tablespoons sherry or broth (I like to make a quick shiitake broth from the mushrooms' stems and a garlic clove in one cup of water while the mushrooms and onions are sauteeing. This really brings out the shiitake flavor in the finished sauce.)
• 2 tablespoons unbleached flour
• 1 clove garlic, minced
• freshly ground black pepper to taste
• 2/3 cup water or broth
• 1 cup plain yogurt at room temperature

Melt butter in a skillet over medium heat. Saute mushrooms, onion and salt for about 10 minutes or until onions are transparent and soft.

Stir in sherry or broth. Turn heat to low and slowly sprinkle in flour, stirring constantly for about 2 minutes until all flour is incorporated.

Add garlic and black pepper and continue to cook and stir over low heat for 5 to 10 minutes. Be careful not to burn.

Stir water or broth, and room temperature yogurt, whisk until completely incorporated and heated throughout. Serve over hot cooked pasta and top with grated Parmesan cheese.
** See above - I made some changes to this recipe; I prefer the sauce to be smooth and blended.
Serves 4 to 6.

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Happy Easter from Lonesome Road Studio!

Wishing my followers and other readers a beautiful holiday weekend, and see you next week!

Thanks so much for your support ~
Angie at Lonesome Road Studio

new for Easter... pineapple and carrot relish

A new, healthy and delicious

holiday classic.

Yes, there are always tried-and-true holiday favorites, but as someone who loves to cook and try recipes, it's always fun to inject some new life into an old menu.

This nifty little recipe came from one of those cool free recipe cards at the supermarket. Originally intended to be a salad; but after tasting, I think it is best served on the side as a relish. Try it, and be the judge for yourself.

I used safflower oil in place of the original canola oil, but use what you like as long as it is light and not overpowering. Also, I used white balsamic vinegar for the white wine vinegar (basically the same thing but with a slightly different flavor that I prefer in this dish). And, I used curry powder since I absolutely adore it and I have the tastiest Madras curry powder purchased from an Asian grocery. Frankly, I'm not sure what the interchangeable-ness (a word?) is between chipotle chili powder and curry powder; I'm sure it's just a matter of preference.

Try this beautiful, fresh and easy salad (relish) for Easter; I think you'll like the way it complements your old favorites!

Ingredients:

• 2 cups fresh pineapple chunks
• 2 cups shredded raw carrots
• 2 tablespoons orange marmalade
• 1 tablespoon canola (or safflower) oil
• 1 tablespoon white wine vinegar
• 1/8 teaspoon chipotle chili powder or
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

In a large serving bowl combine pineapple and carrots.
In a small bowl stir together marmalade, oil, vinegar, chipotle or curry powder, salt and pepper. Pour over pineapple-carrot mixture; toss to combine. Serve chilled or at room temperature.
Serves 4 as a salad.