This is my first blog post, so I want to use some of this space giving you an idea of how I imagine up my recipes and some of the ways I get inspiration from/for food.
I am constantly looking for new, quick and unique dinner ideas and spend a lot of time at work, my fingers typing one thing but my brain is thinking about the ingredients in my fridge. My mind today was watching lemon poppy-seed muffins slowly rising in the oven, their tops darkening slightly as they baked. I could almost smell the sweet, citrus-y aromas wafting about my cubicle.
As tempting as those golden, polka-dotted muffins were I’ve always been more of a fan of savory and as dinner is my main meal of the day I thought I should do a little better for my body then the sugary, buttery goodness that is the muffin. I wanted to keep the same flavors though, and once I got home I scrounged through the fridge for a flavor I thought would go well with my lemon poppy-seed inspiration.
It was getting pretty late, so I knew I wanted something quick. In my mind “quick” is synonymous with “pasta”. I knew garlic and the shallots I had on hand would work well (who doesn’t love lemon with garlic?) and that there was just one thing that was eluding me- that deeper, savory, umami flavor.
I don’t think I’ve ever combined oyster mushroom and lemon, but the second my eyes fell on the delicate shelving mushrooms I knew they were perfect. All the ingredients were ones I happened to have around, so and a mere 20 (ish) minutes later we were sitting down to eat.
The recipe is fairly simple- the mushrooms and shallots and garlic are minced together, and cooked in oil to bring out their flavor.
Then the flour is added to form a roux, and the water and lemon make up the body of the sauce.
Please leave me feedback on this recipe and my blog below. I’m looking forward to sharing my cooking and recipes and growing my skills with this blog.
Lemon Poppy Seed Pasta
- 1 lb pasta (I used linguine, but other noodles should work just fine)
- ¼ cup olive oil
- 3 cloves garlic
- One shallot
- 30 oz oyster mushrooms
- 1 TBS all-purpose flour
- 1 cup water
- 1 medium-sized lemon
- Salt and pepper, to taste
- 1 TBS poppy seeds
1. Mince the garlic, shallot and oyster mushrooms. Heat the oil in a medium-sized skillet and add the garlic, shallot and mushrooms. Cook on a medium heat for around five minutes, allowing the flavors to blend into the oil but not allowing the vegetable to get any color.
2. Put the pasta water on to boil and continue cooking the sauce. Keep an eye on the water and when it boils make the pasta as directed by the box.
3. Add the flour to the pan and whisk it in with the oil. Continue to cook for a minute or two, whisking constantly, so the flour and oil form a rue (but do not let the flour burn!)
4. Add the water and the juice from the lemon into the pan and whisk every 30 seconds. Add salt and pepper to your liking and continue to whisk. The sauce will start to thicken a little as it heats. Continue to cook and whisk for another 5 minutes or so.
5. When the pasta has cooked completely drain the water and put the cooked pasta back in the pot. Add the cooked sauce and the poppy-seeds, stirring until the sauce and poppy-seeds are mixed evenly.