Thursday, July 29, 2004
Penne rigate and mushroom Bourguignon
Rome dominated the region now known as Burgundy in central Europe for centuries. They brought order, roads, empire and citizenship as well as a strong appetite for hearty cuisine. Bourguignon formed part of what the Romans called "Gallia Lugdunensis" (Celtic Gaul). In 486 the Franks, under Clovis I, overthrew Syagrius, the last Roman governor in Gaul and France was born.
Mushroom Bourguignon
Ingredients
8 ounces mushrooms sliced
2 Cups cooked penne rigate
1 small tomato diced
1/4 Cup onion diced
1/4 Cup celery diced
1/4 Cup carrot diced
1/2 Cup dry red wine
1 Tbls soy spread
1/2 tsp vegetable boullion paste
1/8 tsp dried thyme
several grinds of fresh black pepper
Preparation
Melt butter in a non-stick pan. Add the onion, celery and carrot, cook all the while stirring for 5 minutes. Add the tomato, mushrooms, wine, vegetable boullion and thyme. Simmer covered for 10 minutes or until slightly dry.
To the pan add cooked pasta and 1 Tbls of the cooking water, toss until coated.
serves 2
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004
Ingredients
8 ounces mushrooms sliced
2 Cups cooked penne rigate
1 small tomato diced
1/4 Cup onion diced
1/4 Cup celery diced
1/4 Cup carrot diced
1/2 Cup dry red wine
1 Tbls soy spread
1/2 tsp vegetable boullion paste
1/8 tsp dried thyme
several grinds of fresh black pepper
Preparation
Melt butter in a non-stick pan. Add the onion, celery and carrot, cook all the while stirring for 5 minutes. Add the tomato, mushrooms, wine, vegetable boullion and thyme. Simmer covered for 10 minutes or until slightly dry.
To the pan add cooked pasta and 1 Tbls of the cooking water, toss until coated.
serves 2
vegan
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