Hi everyone, Jess here. For the 7th Winter CSA pickup of the season, in which we were fortunate to have some Maine tomatoes and a leek. The button mushrooms from the CSA have already been used in a jar of marinated mushrooms, but my friend Farmer Elizabeth of Fat Moon had some shiitakes around the corner. Look at these beauties!
With a prototype box of micro basil from Johnny Putt Farm in Littleton, a clove of garlic from a previous CSA box, and a bit of High Lawn Farm cream, it looked like I’d be in business for a delicious and versatile cream sauce!
Here’s roughly the list of ingredients I used, all very flexible:
- 1 leek, washed and chopped
- 4 ounces of shiitake mushrooms (stems removed and saved to make a veggie broth)
- 3 tablespoons micro basil
- 2 cloves garlic, minced
- 1 pat Amish Roll Butter
- Pinch of salt (or to taste)
- 1 tomato, diced
- 1 cup heavy cream
First, I washed and chopped the leek. After chopping the roots off, I save the dark green parts for veggie broth along with the shiitake mushroom stems. Leeks have a tendency to hide dirt, so I chop the leek first and then run it through a bowl of water before draining.
After a few minutes, I added some sliced shiitake mushroom caps.
When the mushrooms were tender, I added in some cream and and began to reduce it a bit. At this point, you can thin and further flavor the sauce with a splash of broth (such as veggie, chicken, beef) or white wine. Do this just before adding the cream and reduce the sauce to preferred thickness.
After a low bubble and things starting to reduce, I was ready to add my tender herbs.
As I was working with such a young and tender herb, I decided to wait until the sauce was reduced and just about ready before I added my herbs. (Were I working with heartier herbs, I would have added them with the mushrooms).
Voila! This sauce was ready for pasta!
In one of the dishes I added diced tomatoes as well. I like the fresh taste of the herbs and the tomato so I added them at the end just to heat.
The next night, I added a slow cooked cube steak to a bed of egg noodles before drizzling it with the remaining sauce.
I hope you enjoy whatever version of this simple cream sauce you choose!