Steak Night Saturday and Porcini Pasta With Mushrooms and Cream

We have a tradition at Mama D’s house. Saturday is Steak Night. This is an inexpensive alternative to going to a pricey if not wonderful steak house. The steak is almost always a Petite Sirloin, a tender and flavorful steak that rivals a much more expensive filet at easily half the price. Many markets around here are starting to carry it and the going price is around $6.99 per pound, so you can indulge in its meaty goodness and not break the bank. Salt and pepper or a bit of Montreal Steak Seasoning is all it needs before the grill does its magic.

This isn’t about the steak…it’s about a side dish that was an inspired alternative to the potatoes I usually serve. It started with some Porcini Flavored Pasta that I found at a specialty store. I don’t often opt for these kinds of pastas, but Papa D fell in love with them and the price was right, so I thought I’d give them a whirl. I’m glad that I did.

Inspired by the earthy mushroom aroma that greeted my nose when I opened the bag, I knew that I had to add more layers of mushroom flavor to create a dish that would hold its own next to the steak. So I invited some Crimini Mushrooms and a good dose of my Porcini Rosemary Salt to the party.This was a heavenly trio that became a quartet when some shallots joined in to provide a subtle onion flavor.The mushrooms and shallots sautéed in some olive oil. I added some chicken stock to keep everything moist while keeping the fat content at bay. After all, there would be some cream joining the pan shortly and I felt that one indulgence was enough.A good dose of fresh rosemary continued the woodsy flavor profile as the sauce thickened ever so slightly. The addition of the Porcini Rosemary Salt took the flavors to another level as the sauce continued to simmer gently until the pasta was ready. Once the pasta entered the pan the it was a few minutes to Side Dish perfection.

Porcini Pasta with Mushrooms, Rosemary, and Cream

Print Recipe

• CourseSide Dish

Servings

4

Servings 4

Porcini Pasta with Mushrooms, Rosemary, and Cream Print Recipe CourseSide Dish Servings 4 Servings 4

Ingredients

• 6 Ounces Porcini Pasta
• 1 Tblsp. Olive Oil
• 8 Ounces Crimini Mushrooms Sliced
• 2 Shallots Chopped
• 1 Tsp. Porcini Rosemary Salt More or less to taste
• 1 Tblsp. Chopped Fresh Rosemary
• 1 Cup Chicken or Vegetable Stock Unsalted is best
• 1/3 Cup heavy cream
• Fresh Ground Pepper

Servings:

Instructions

1. Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
2. Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
3. Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
4. Add the remaining stock and rosemary and cook 4 or 5 minutes.
5. Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.

Share this Recipe

Powered byWP Ultimate Recipe

It joined the grilled steak with pride and made Steak Night Saturday something very special.This dish could easily take center stage and be a delectable main dish as well, so find some Porcini Pasta, make some Porcini Salt, and welcome Fall with a dish that sings of the earth.