Saturday, October 23, 2010

Even meat lovers would love this meatless dish
Recipe #49: Angel hair with mixed mushrooms

I usually enjoy Italian pasta with meatballs, chicken or seafood. However, my mother has made two types of meatless pasta, both of which I love.

Especially this one. It is very aromatic and very delicious. Because this dish uses heavy cream and mixed mushrooms, it is hard to describe its incredible taste. Even a meat lover would like this.


1. 1/2 lb. angel hair
2. 2 c. mixed mushrooms
3. 3 cloves or garlic, finely chopped
4. 3/4 -1 c. heavy cream
5. 2 Tbsp. water
6. 1 Tbsp. olive oil
7. 1 Tbsp. white wine
8. sea salt and pepper to taste
9. chopped parsley


1. Follow the directions on preparing the angel hair. Remove from pot and set aside.
2. In a skillet, saute the mushrooms using medium-heat high heat.
3. Add garlic and continue sauteeing.
4. Add white wine, heavy cream and water. Bring mixture to a boil.
5. Add pasta into skillet, add salt and pepper, and move to plate.
6. Sprinkle with parsley and serve.


1. Various types of mushrooms (shiitake, shimeiji, abalone, button, etc.) are sold at farmer's markets.
2. If you can't them, you can buy dried mushroom mixes at warehouse stores, such as Costco.
3. Alternatively, you can look for frozen mushrooms, which are ready to use once they are thawed.
4. When cooking the angel hair, you can add oil and salt. Not only does this improve the taste, it also keeps the pasta apart and prevents the pot from frothing up, which can make a mess.
5. If you have any extra pasta, you can rinse it in cold water and add oil so it won't stick together.
6. Heavy cream is very rich, so this is why we add two Tbsp. of water.
7. When you add the pasta to the skillet, it will suck up the heavy cream. Don't add more heavy cream because of this; it will ooze out of the pasta again.
8. This pasta is very light, so you don't need to add cheese.
9. If you don't have parsley, you can use chives.

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