October 20, 2017

The Everyday Gourmet

Plan B for Black Friday

Nov. 23, 2011

By Kim Dannies

 

 

If you’ve got a houseful this weekend, or you’re simply tired of cooking and want to relax at home, a nice antidote to the turkey fiesta is an earthy mushroom pasta dish filled with fragrant funghi. Why not uncork a nice Tuscan wine and sip a bit while you and the gang whip up this 10-minute meal? Use clean, bagged greens for a light salad to follow the pasta, and finish with a Vermont cheese board. This meal is so much kinder to body and soul than braving Black Friday crowds and waiting lines. I promise that your family will thank you (sincerely, and multiple times) for having a Plan B.

 

FUNGHI FRICASSEE & PASTA HANKIES

Purchase an assortment of pre-cut mushrooms that are variety packaged at the supermarket. Look for combinations of oyster, button, cremini, shitake, Portobello, and supplement with any other mushrooms that look appealing. Plan for a loose handful of mushrooms per eater.

In a large sauté pan melt 2 tablespoons of butter per pound of mushrooms and sauté for 8 minutes on medium heat, stirring often. Add 3-4 minced garlic cloves in the final minute. Deglaze with some wine or drinking sherry scraping up charred bits of fond. Add 1 cup (or desired amount) of crème fraîche or heavy cream and simmer 2 minutes so the mushroom sauce thickens a bit, stirring well. Season with kosher salt and pepper to taste.

Concurrently, boil strips of flat lasagna according to package directions. Drain and cut into 3-inch squares, or desired size. Place 2-3 pasta “hankies” in individual pasta bowls; top with a generous scoop of the funghi fricassee and a sprinkle of Parmesan cheese.

 

DESSERT CHEESE BOARD

I asked my sister, Jody Farnham, co-author of “The Joy of Cheesemaking” and an expert on paring cheese, what to serve with this meal. She suggested: Chèvre log slices (Vermont Creamery), with honey; Garrotxa (Spain), with roasted hazelnuts; Vermont Shepherd (Majors Farm) aged sheep’s-milk cheese, with cherry compote; Creamy White Stilton (England), with chunks of pear and apple and Bayley Hazen Blue (Jasper Hill Farm), with shaved dark chocolate.

 

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three 20-something-year-old daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.

Comments

  1. intervalefoodhub.com.Thanks for mentioning the Intervale Food Hub, Jake!

    The Intervale Food Hub partners with The EDGE Sports & Fitness in Williston and Essex to deliver local food subscriptions year-round.

    We are just about to start deliveries to The EDGE for our upcoming Fall/Winter season. If anyone is interested in participating, you can learn more at http://www.intervalefoodhub.com.

    Thanks!
    Kendall Frost
    Intervale Food Hub Marketing Manager

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