Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Creamy mushroom sauce March 25, 2010

Filed under: Pasta,Pizza,Sauce — Aleksander Nordgarden-Rødner @ 4:27 pm
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I’d been wanting to make a rich, creamy mushroom sauce from scratch for some time, and I finally got down to doing so. I’m sure you’ll find similar recipes a lot of places; this one came from ideas I had in my head, as well as a couple of pieces of inspiration that came to me while I was making it. I made it with fairly coarse bits of mushroom (I used large champignons, but I think chanterelles, shiitake and other mushrooms should be nice as well), as I like sauces like this rustic.
You’ll need:

  • A kilo of mushroom
  • Half a liter of low fat milk
  • A third of a liter of single fat cream
  • One half of a red onion
  • Butter
  • White wine
  • Olive oil
  • Soy sauce
  • Fine flour or maizenna flour
  • Salt and pepper

Cut the onion in slices and put in a casserole with some olive oil, butter and salt. Let the onions sweat until they’re soft and shiny. Meanwhile, slice the mushrooms roughly and add them to the casserole along with a healthy knob of butter. Stir it all around a bit, the put the lid on the casserole and let the mushrooms sweat out all their lovely juices. Ideally speaking, you’ll want the mushroom pieces two thirds to a half of the size they were going in. It all depends on how patient you are prepared to be.
Once the mushrooms have released their juice, add a glass or so of white wine, and increase the heat. Once the sauce stops smelling alcohol, add the milk, the cream and some pepper, then let it come to the boil. As soon as that happens, lower the heat, and let it simmer for a while. I let it simmer for about half an hour, and about ten minutes before it was ready, I added a few splashes of soy sauce. Five minutes later I added a table spoon of flour, bringing the sauce back up to the boil for a little while.
This sauce works beautifully for pastas and pizza, and I’m sure it’d god nicely with a steak as well. I served it with tricolori pasta screws, a salad and a nice Argentinian Malbec called Terrazas de los Andes Reserva Malbec 2007.


Tomato-spinach pitza March 4, 2010

Filed under: Panda,Pitza,Pizza — finnsdotter @ 6:23 pm
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Pitza, also known as pita-pizza, are a great way to make cheese sandwiches. Instead of using regular bread, you use pita bread, and simply add whatever you want to them. Here’s one version I made for Trampe not long ago. You’ll need:

  • Garlic pita bread
  • Tomato sauce with basil
  • Spinach
  • Mozzarella
  • Cheddar

Cut the pitas in two, leaving one half to place on top of the pitzas. Rinse the spinach, then place it in a hot pan to wilt. Spread the tomato sauce on the pitas, then add the wilted spinach and the cheese.

Put them in a cold oven, setting it to 150 degrees centigrade for about ten minutes.

If, for some reason, you keep some Tajin Clásico, sprinkle a little on the pitzas when you’ve baked them for a yummy twist.