Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Friday, January 21, 2011

Ayler the Brave's Dogbite Pasta

Normally I'm not really keen on mushrooms, despite their fame as a wonderful vegetarian ingredient. It's their texture. I actually like the flavor, so I decided to try to do something with them where the flavor shines through but the texture takes a backseat. To accomplish this, I chopped them very finely. It takes some time to do the chopping, but last night's results were worth it.

This recipe is based on a recipe from Annie Somerville's book
Fields of Greens.



4 T. extra-virgin olive oil, separated
10 oz. baby bella mushrooms, rinsed and finely chopped
1/2 t. salt, separated
freshly ground pepper, to taste
1/4 c. sherry, separated
1/2 large red onion, finely sliced
2 cloves garlic, minced
6 - 10 kalamata olives, pitted and chopped
a handful (or more!) of chopped sundried tomatoes, reconstituted, 1/4 c. of the tomato water reserved
2 t. capers
2 T. fresh basil or 1 T. dried basil (I am going to list this as a winter dish, because although it calls for fresh basil, I had some of the summer basil puréed and frozen into ice trays in the freezer. You could also use parsley, which some people can grown in the winter .)
1 lb. fettucine

Start a large pot of water to boil for the pasta. Once it reaches the boil, cook pasta according to package directions. (I find that fettuncine has to be stirred a lot with a little vigor to keep the flat noodles from sticking together and cooking inconsistently.)

In the meantime, heat 2 T. olive oil in a large pan over medium-high heat. Add the finely chopped mushrooms, 1/4 t. salt, and a few grinds of black pepper to the oil and sauté. The mushrooms will start to release their juices. After about 8 minutes, add 2 T. sherry and continue cooking for another 2 minutes. The juices may be concentrating and reducing. Move the contents of the pan to to a bowl or plate.

In the same pan, add the remaining 2 T. olive oil, the onion, the remaining 1/4 t. salt, and a few more grinds of black pepper. Sauté until the onion until it is getting limp and transparent. Add the remaining 2 T. sherry and the minced garlic. Sauté 2 minutes more.

Return the mushrooms to the pan with the onions. Add the olives, capers, tomatoes, 1/4 c. tomato water, and basil and toss to mix. Keep warm over low heat.

Once the pasta is finished and drained, toss with the mushroom sauce. Add more black pepper, if desired. Serves 4 - 6.

This paired nicely with a green salad and red wine. Buon appetito!

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