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tylikBecause I've been promising to post this for a while...
Saute one half cup chopped shallots* in olive oil until just begining to brown.
Add 1 pound or two of birch boletes** continue to saute until everything is browned and begins to stick
Deglaze pan with a goodly dollop of cream sherry
Add about a quarter cup of water, and 2-3 tablespoons of cashew butter***. The cashew butter should melt into the water as it heats. Add more water as needed until a smooth creamy sauce is produced.
Add salt to taste, and possibly a little more cream sherry.
Serve over pasta
* Can also use some mixture of onions and garlic. And leeks probably wouldn't suck. For that matter, one could probably omit the alliums altogether and still get good results.
** Leccinum scabrum. Can also use most firm, flavorful mushrooms.
*** Or just cream, which you then cook over low heat until it thickens. I just don't eat dairy, and generally prefer to produce vegan recipes when I can.
Saute one half cup chopped shallots* in olive oil until just begining to brown.
Add 1 pound or two of birch boletes** continue to saute until everything is browned and begins to stick
Deglaze pan with a goodly dollop of cream sherry
Add about a quarter cup of water, and 2-3 tablespoons of cashew butter***. The cashew butter should melt into the water as it heats. Add more water as needed until a smooth creamy sauce is produced.
Add salt to taste, and possibly a little more cream sherry.
Serve over pasta
* Can also use some mixture of onions and garlic. And leeks probably wouldn't suck. For that matter, one could probably omit the alliums altogether and still get good results.
** Leccinum scabrum. Can also use most firm, flavorful mushrooms.
*** Or just cream, which you then cook over low heat until it thickens. I just don't eat dairy, and generally prefer to produce vegan recipes when I can.
