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Gluten Free Wild Mushroom Pasta

With such an array of gluten free pasta options made of corn, soy, rice or quinoa it’s hard to find an option that has the texture of wheat pasta.  I’ve found my best results with a rice and quinoa combination. Be sure to read package instructions for best results.  
By using a great quality stock  and reducing it with Madeira , mushroom and herbs you’ll get a light restaurant style pasta sauce that is loaded with flavor.

  • 3 tbsp. olive oil (45 ml)
  • 4 shallots, sliced
  • 1/2 cup chopped shitake mushrooms (125 ml)
  • 3-4 large oyster mushrooms, gently torn by hand
  • 2 tbsp. Madeira or port (30 ml)
  • 3 cups (750 ml) good quality chicken stock
  • 1 sprig each of thyme and rosemary 
  • 2 garlic cloves, minced 
  • 1 lb pasta (450 gm) gluten free spaghetti   
  • 1/3 cup freshly grated Parmigiano cheese (80 ml)
  • 2 tbsp. chopped fresh parsley (30 ml)

In a medium frying pan, heat olive oil over high medium setting, and sauté shallots until lightly browned, about 3 minutes. Increase heat to high and add mushrooms and continue to sauté until mushrooms are golden, about 3-4 minutes.  Deglaze pan with Madeira or Port.  Add the chicken stock, sprigs of thyme and rosemary and simmer uncovered until reduced by half, about 10 minutes. Add the minced garlic, season with salt and pepper.  Remove from heat and set aside.  Remove herb sprigs and discard.  
Meanwhile, in a separate pot, cook pasta in boiling salted water for 7-8 minutes (or follow the directions on the package for al dente). Drain immediately. Return mushroom mixture back to medium heat and toss pasta in.  
Simmer mixture over medium heat for one minute, and toss pasta gently to coat with broth. Add freshly chopped herbs. Sprinkle with freshly ground parmesan cheese. Serve immediately. 
Serves 4-6

Wednesday, February 27, 2013

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