Friday, April 10, 2015

How Corning Ware Does Italian - Shells in Mushroom & Leek Cream Sauce

This is one of those base recipes that can be altered as needed....  While I will admit, it is a little bit on the "rich" side.  Simply substitute pre-cooked Chicken or Turkey for the Mushrooms and you are good to go.  It's even delicious with Crab Meat.

It's the Leek's fault, you know.  Leeks play well with everybody and everything.  They are the most affable of ingredients.  They even help bring ingredients together that would normally clash...   The great mediators of the culinary world. 

Lumaconi Al Porro y Funghi

(Little Snails with Leeks and Mushrooms)

2 TB Unsalted Butter
8 oz Leeks, halved and sliced
4 oz Shitake mushrooms, stems removed and sliced
4 oz Cremini mushrooms, sliced

1 tsp Kosher Salt
3/4 cup Chicken Stock
1 1/4 cup Heavy Cream

1 tsp Porcini Powder (Super Secret Weapon)
1/4 tsp freshly ground Black Pepper
16 oz Lumaconi (small snail shells, but "regular" shells - Conchiglie - will work too)
Parmigiano-Reggiano for serving
optional - finely chopped Italian Flat Leaf Parsley - for serving

 Lumaconi - Little Snail Shells

Corning Ware 4 quart (A-84-B) - This wide & low sided dish is excellent for tossing pasta (The P-84 is deeper)
Corning Ware 5 quart (A-5-B) - Gotta boil that pasta in something


Fill the A-5-B with 4 quarts of Water and bring to a boil over high flame.

Melt butter in the A-84-B, set over medium flame.

When the butter is hot, add the Leeks and Kosher Salt, sauteing until soft.

Add Shitake & Cremini Mushrooms cooking until they begin to give up their liquid.

Meanwhile, drop the Lumaconi into salted boiling water, reduce the flame to medium high and cook until al dente (about 9 minutes)

When the Leeks & Mushrooms are soft, add the Chicken Stock and let it reduce by half.

Add the Heavy Cream and reduce the flame, allowing the mixture to simmer for about 3 minutes.

Add Porcini Powder to the Heavy Cream and simmer for 1 minute more.

Remove the A-84-B from the flame and season the sauce with Cracked Pepper (and salt, if necessary).

Drain the Lumaconi and add them to the sauce in the A-84-B.


Toss until well coated and the sauce thickens a little more, due to the free starch on the outside of the pasta.

Serve with Parmigiano-Reggiano cheese, and chopped parsley if desired.....

Where is your Corning Ware??
~~

1 comment:

  1. I'd be interested in what you would use the F-6-B for. I have one but except for two different vegetables, I am stumped. What would you use one for??
    J.S.

    ReplyDelete