I felt like having pasta. Luckily I found fresh brown and cup mushrooms and as well as leek in the supermarket.
How could I forget to get extra mushrooms, and cream to make my mushrooms sauce to go with my leek and mushrooms bucatini.
Got to get my brain wracking for idea of sauce. Will search my pantry when I get home.
Ah huh! I got a can of mushroom soup. So, I decided to use it as my last resort for my pasta gravy and my last packet of bucatini in my pantry.
I know to be a good chef I have to make my own mushroom sauce or gravy to go with my pasta.
Well, right now I am more interested in the flavour and taste of my pasta. Its creamy full of mushrooms flavour and its certainly satisfying my craving for pasta.
2 cloves garlic, minced
1/4 c brown mushrooms, thinly cut
5 – 7 medium size cup mushrooms, cut thinly
2 to 3 inches leek leaves, trim with scissor
about 4 inches of white part of leek, cut thinly
1 can mushrooms soup
1/8 c of white wine
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
60 g butter
Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add leek leaves, fry for 7 minutes until tender, add in mushrooms and fry further 3 minutes until softened.
Then add mushrooms soup, and season with salt and pepper. Pour the wine, water,and let it simmer about 5 minutes. Add the butter, bucatini and stir to mix well. Taste and season the sauce.
Plate bucatini onto serving bowl; put some mushrooms and leek sauce on top.