wcw AUGUST 2023

dining in continued
Cremini Mushrooms with
F Cashew Cream Sauce over Linguini T
Creminis resemble white mushrooms,
but with a brown cap and
are also known as baby bellas or
browns. Makes 6 servings
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INGREDIENTS:
3 cups mushroom broth, divided
1 small-medium potato, peeled,
cut in 1-inch pieces
1 cup raw unsalted cashews
12 oz. linguini, fettuccini or wide
noodles
2 Tbsp. olive oil, divided
1 small-medium onion, chopped
1 stalk celery, cut in 1/4-inch
slices
Salt and freshly ground black
pepper
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh rosemary
1 lb. cremini, baby portabella or
brown mushrooms, cut in 1/4-inch
slices
DIRECTIONS:
In small pot, bring 1½ cups broth, potato and cashews to a boil. Cover and reduce
heat to medium high and cook until potato is fork tender, about 10 minutes. Using
handheld strainer, pour broth into small bowl and retain potato and cashews in
strainer. Rest strainer over bowl.
Cook pasta according to cooking directions and keep warm.
3 Tbsp. finely ground flaxseed,
preferably golden
1-2 Tbsp. fresh chopped parsley for
garnish, optional
While, potatoes, cashews and pasta cook, in large skillet, heat 1 tablespoon oil over
medium-high heat. Add onion, celery, pinch of salt and few grinds of fresh pepper and
sauté until tender, about 5 minutes. Add herbs and sauté 1 minute. Transfer onioncelery
mixture to large bowl, cover with foil and set aside.
Using same skillet, heat remaining oil over medium-high heat. Add mushrooms,
pinch of salt and few grinds of pepper and sauté until mushrooms are brown,
about 5 minutes. Add sautéed mushrooms to bowl with onion-celery mixture and
mix together.
In high-speed blender add half vegetable mixture. Recover remaining mixture with
foil to keep warm. Add potato, cashews and flaxseed. In 2-cup liquid measuring
cup, pour in reserved mushroom broth (original 1½ cups will have reduced during
cooking). Add additional broth to measure 1½ cups. Add broth to blender. Purée all
on high until smooth.
Return sauce to skillet over medium heat and simmer until heated through, about
5 minutes. Stir in additional broth if necessary for desired consistency.
Divide pasta among 6 large bowls. Ladle sauce over pasta and top with remaining
mushroom mixture. Garnish with parsley, if using, and serve. Alternatively, toss all
pasta with sauce, top with mushroom mixture and garnish with parsley, if using,
before plating.
continued CREOLE CREAM SAUCE directions from previous page
CREOLE CREAM SAUCE:
Set medium saucepan over
medium-high heat and add butter.
Once melted, whisk in flour and
cook for about 30 seconds. Slowly
add half and half and milk while
continuously whisking. Lower heat
and cook until sauce has thickened.
Season with Creole seasoning and
hot sauce. Preheat oven to 350°F.
Pour about a cup of sauce into 9
by 13-inch baking dish and spread
in an even layer. Fill each pasta
shell with about a tablespoon or
so of filling and place in baking
dish. Continue filling all shells and
placing them snugly into baking
dish. Pour on remaining sauce and
sprinkle with remaining mozzarella
cheese. Bake until bubbly and
melted, about 15-20 minutes.
Place under broiler (keeping an
eye on it) for the last 5 minutes of
cooking. Garnish with scallions.
28 WEST COAST WOMAN AUGUST 2023