So here I was stuck with an extra half a box of cooked lasagna noodles, what to do. Somebody online suggests cutting them up into fat fettucine noodles. What the hell, I give it a shot and end up with uneven, "interestingly shaped" pasta. At least the sauce needs to be worth the effort now. So I sizzle some garlic in olive oil, saute cremini and reconstituted chantarelle mushrooms, deglaze the pan with the mushroom stock and red wine, and top off with some marinara sauce and parmesan cheese.
Add the "fettucine noodles" and, my what an amazing dish, if I might say so myself. Smoky, and creamy, with all those intangible flavors of the bordeaux (thank you Zagat wine club!) adding intrigue to the overall taste. A mushroom lover's dream. Sometimes a five star meal is an accidental surplus of pasta away!
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1 comment:
Wow! This sounds yummy. I am going to try this out sometime soon.
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