Working late again but felt like indulging in something creamy, mushroomy, cheesy and unctuous. Soaked porchini, fine-ish-ly chopped shitakes and sliced big field mushrooms were fried in thin garlic slices, butter and oil.
After a few minutes and a little kitchen iPlayer (my latest indulgence), I put the spaghetti on and added single cream leftovers, Philadelphia, some pasta water and the porchini liquor with a bit of seasoning to the melty mushrooms.
I popped the chunks of tenderstem broccoli in a steamer over the pasta and when everything seemed done I mixed the lot together in a the pan. But then you can see that.
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