All Things Chill

I plan on having a highly-active day off tomorrow, so I made a quick dinner and loaded up on some carbs to burn while I do what I gots to do:

Baby Portobello mushrooms, heirloom tomatoes and egg noodles tossed with a light garlic brown butter sauce

First, I started the pasta in boiling water. I then heated olive oil in a pan and right when the oil moved freely about on the bottom of the pan, I added the whole baby mushrooms and sauteed until tender, about 5 minutes. After 5 minutes, I turned off the heat and laid a pat of unsalted butter, 3 medium sliced heirloom tomatoes (omg tasty) and 6 sliced cloves of garlic at medium thickness (I like to bite into big chunks in this dish) in to melt / cook in the pan. I set that aside until the pasta was al dente. Once the pasta was cooked, I put the mushroom pan back on the heat and added the pasta with a little bit of the extra water to add body to the sauce. I stirred until heated through and cursed myself for not having any parsley for garnish. Hee hee.

So for those who totally skipped that paragraph (I KNOW WHO YOU ARE! LOL):

1. Cook pasta
2. Cook mushroom, add tomatoes and garlic
3. Mix with care
4. Serve with a smile

YAY. Healthy and a great way to celebrate San Francisco’s autumnal produce.

MMM food!

~Spec

This entry was posted on Tuesday, October 17th, 2006 at 12:53 am and is filed under Cheap [and GOOD] Eats, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.