We had guests for dinner a couple of days ago, and I made more food than we could eat. We had half a chicken breast and a quarter of a boneless ribeye got leftovers. I decided to make a mushroom cream sauce pasta to accompany our choice bits of protein.
I had planned on chanterelle mushrooms despite having no prior experience with them. I found a suitable recipe online. When I arrived at the store, I found that they had sold out. Merde! I settled on blue oyster mushrooms with which I have a passing acquaintance.
Susan nuked the protein bits. I boiled some Fettuccini in salted water while sautéing the bite-sized bits of oyster mushrooms in EVOO and butter. After adding some minced garlic and shallot, salt and coarsely ground black pepper, I added a generous amount of heavy cream and then a ladleful of pasta water. The pasta then joined the other ingredients for a final 2 minutes of cooking.
At the table, we added shredded Parmesan. The result was a tasty meal of leftovers. Yum!
Yum is right! Looks delicious.