One of my Christmas gifts was a giant box of organic produce delivered to my front door.
I know. Best gift ever.
And inside that box, along with a lot of good stuff, was a little bitty brown bag of mushrooms. Beautiful, tiny, cute, baby mushrooms.
My mind immediately jumped into gear, and came up with some really fancy, elaborate dishes, but then I realized that we’d been out of the house for a week and had no ingredients…save butter, milk, onions, garlic, and some pasta. You know, the essentials.
And if you’re wondering why I didn’t just run to the store, it’s because I started potty training the little gal yesterday, and she’s really taken to wandering around the house without pants on. It is so hilariously adorable that I decided to scrap all thoughts of contact with the outside world and hole up in the kitchen with a bowl of luscious, creamy pasta.
Pants-less pasta-eating? I’m embarrassingly okay with the way 2013 started off in this house.
Noodles with Creamy Mushroom Sauce
- 1 lb uncooked pasta
- 2 T butter
- 12 oz. mushroom
- 1/2 large onion, chopped
- 1 clove of garlic, minced
- 1 t salt
- 1/2 t pepper
- 1 T white vinegar
- 3/4 C milk
- 1 T flour
- 1/4 C parmesan cheese, grated
- chopped parsley, for garnish (optional)
Cook pasta according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, garlic and salt/pepper. Cook about 10 minutes or until everything is soft, and liquid is mostly evaporated. Add vinegar, flour and milk. Whisk, cooking on medium-low for about 5 more minutes
When sauce has thickened, toss with the pasta, garnish with parsley, and enjoy!