FollowLunch for Cass on one of the school days last week…
Mushroom pasta, grilled turmeric and kafir lime leaves chicken drumstick, hardboiled free-range chicken egg and half a cob of sweet corn. Smoothie of the day and her Izumio hydrogen water.
This Martha Stewart mushroom pasta recipe calls for white wine to prepare the mushroom sauce but I only have red wine at home. So I substituted white wine with Stone’s ginger wine! And I did not have enough whipping cream for the sauce, so I used fresh milk and cheese as substitute. Taste was still robust (I also used lots of garlic) and the girls truly enjoyed their pasta. Some mushroom pasta recipes include a raw egg on top of the noodles but I’ll definitely skip raw eggs for kids. So I made hard-boiled eggs.
The girls have requested for mushroom pasta for dinner again and I am going to dish this out again on Thursday. It’s easy peasy to prepare and I like it that I can prepare extra for several meals. This is absolutely the to-cook-meal for busy mothers 🙂
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Can sub white wine with just plain water, broth or even apple juice. And of course evaporated milk instead of whipping cream. I agree abt not using the raw egg. A nicely done sunny side up egg is pretty though as a garnish. Looks like a great dish!
I’ve tried using evaporate milk too Chris. Tasted delish too but somehow, when whipping cream is used, the sauce just has that extra oomph! My imagination? 😉
Of course nothing beats the real thing with all those artery-clogging calories!