wcw AUGUST 2023
Our August issue has a profile with Sarasota artist Linda Richichi. Features include a look at the Little Art Gallery’s new home, Good News Dept., Calendars, Blobfest, You're News, Travel News, Women’s Equality day and the Importance of staying hydrated. Plus, take a visit to the US Botanic Garden in DC.
Our August issue has a profile with Sarasota artist Linda Richichi. Features include a look at the Little Art Gallery’s new home, Good News Dept., Calendars, Blobfest, You're News, Travel News, Women’s Equality day and the Importance of staying hydrated. Plus, take a visit to the US Botanic Garden in DC.
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dining in continued<br />
Cremini Mushrooms with<br />
F Cashew Cream Sauce over Linguini T<br />
Creminis resemble white mushrooms,<br />
but with a brown cap and<br />
are also known as baby bellas or<br />
browns. Makes 6 servings<br />
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INGREDIENTS:<br />
3 cups mushroom broth, divided<br />
1 small-medium potato, peeled,<br />
cut in 1-inch pieces<br />
1 cup raw unsalted cashews<br />
12 oz. linguini, fettuccini or wide<br />
noodles<br />
2 Tbsp. olive oil, divided<br />
1 small-medium onion, chopped<br />
1 stalk celery, cut in 1/4-inch<br />
slices<br />
Salt and freshly ground black<br />
pepper<br />
1 tsp. finely chopped fresh thyme<br />
1 tsp. finely chopped fresh rosemary<br />
1 lb. cremini, baby portabella or<br />
brown mushrooms, cut in 1/4-inch<br />
slices<br />
DIRECTIONS:<br />
In small pot, bring 1½ cups broth, potato and cashews to a boil. Cover and reduce<br />
heat to medium high and cook until potato is fork tender, about 10 minutes. Using<br />
handheld strainer, pour broth into small bowl and retain potato and cashews in<br />
strainer. Rest strainer over bowl.<br />
Cook pasta according to cooking directions and keep warm.<br />
3 Tbsp. finely ground flaxseed,<br />
preferably golden<br />
1-2 Tbsp. fresh chopped parsley for<br />
garnish, optional<br />
While, potatoes, cashews and pasta cook, in large skillet, heat 1 tablespoon oil over<br />
medium-high heat. Add onion, celery, pinch of salt and few grinds of fresh pepper and<br />
sauté until tender, about 5 minutes. Add herbs and sauté 1 minute. Transfer onioncelery<br />
mixture to large bowl, cover with foil and set aside.<br />
Using same skillet, heat remaining oil over medium-high heat. Add mushrooms,<br />
pinch of salt and few grinds of pepper and sauté until mushrooms are brown,<br />
about 5 minutes. Add sautéed mushrooms to bowl with onion-celery mixture and<br />
mix together.<br />
In high-speed blender add half vegetable mixture. Recover remaining mixture with<br />
foil to keep warm. Add potato, cashews and flaxseed. In 2-cup liquid measuring<br />
cup, pour in reserved mushroom broth (original 1½ cups will have reduced during<br />
cooking). Add additional broth to measure 1½ cups. Add broth to blender. Purée all<br />
on high until smooth.<br />
Return sauce to skillet over medium heat and simmer until heated through, about<br />
5 minutes. Stir in additional broth if necessary for desired consistency.<br />
Divide pasta among 6 large bowls. Ladle sauce over pasta and top with remaining<br />
mushroom mixture. Garnish with parsley, if using, and serve. Alternatively, toss all<br />
pasta with sauce, top with mushroom mixture and garnish with parsley, if using,<br />
before plating.<br />
continued CREOLE CREAM SAUCE directions from previous page<br />
CREOLE CREAM SAUCE:<br />
Set medium saucepan over<br />
medium-high heat and add butter.<br />
Once melted, whisk in flour and<br />
cook for about 30 seconds. Slowly<br />
add half and half and milk while<br />
continuously whisking. Lower heat<br />
and cook until sauce has thickened.<br />
Season with Creole seasoning and<br />
hot sauce. Preheat oven to 350°F.<br />
Pour about a cup of sauce into 9<br />
by 13-inch baking dish and spread<br />
in an even layer. Fill each pasta<br />
shell with about a tablespoon or<br />
so of filling and place in baking<br />
dish. Continue filling all shells and<br />
placing them snugly into baking<br />
dish. Pour on remaining sauce and<br />
sprinkle with remaining mozzarella<br />
cheese. Bake until bubbly and<br />
melted, about 15-20 minutes.<br />
Place under broiler (keeping an<br />
eye on it) for the last 5 minutes of<br />
cooking. Garnish with scallions.<br />
28 WEST COAST WOMAN <strong>AUGUST</strong> <strong>2023</strong>