Recipe For Boudin Blanc And Mushroom Pasta

The recession seems here to stay and work is slowing down. Coupled with winter, things are tough. I am turning more and more to what is in my freezer. I often put things away for a rainy day, and the rainy day has arrived, both literally and figuratively. I love the rain – as long as I don’t have to drive in it. I love knowing that my herbs are getting a good soak, that my grass will be greener afterwards and I am hoping that the rain will bring with it a growth of my bougainvillea. But, while it is raining the builders cannot build, and if they cannot build they are not buying material. Some of my customers have not purchased items from us for 3 months. They are quiet and I worry for them. I worry they will not make it through this recession. Each day I see another TO LET sign on the door of a company that has closed. I am grateful we are still in business and that we will still be open when times are better. I am making a concerted effort to see what is in the freezer before I start cooking. This week I found some pasta dough and turned it into hand made farfollini. For this pasta dish, I made use of the left over boudin blanc from my monthly mingle post. The photograph does not do the taste any justice but at least I know I made good use of something I might have rather left for another rainy day.

Boudin Blanc And Mushroom Pasta
Boudin Blanc And Mushroom Pasta

Boudin Blanc And Mushroom Pasta
 
Ingredients
  • 15mls olive oil
  • 100g mushrooms, sliced
  • 1 garlic clove, chopped
  • 1 chilli, cut in half
  • 250mls vegetable stock
  • 30mls port
  • 1 portion boudin blanc
  • 2.5mls mixed herbs
  • 45mls cream
  • Salt and freshly ground black pepper to season
Method
  1. while your pasta is cooking heat the olive oil in a large frying pan
  2. add the mushrooms, the garlic and the chilli
  3. when the mushrooms are soft add the vegetable stock and the port
  4. add the boudin blanc – I used a piping bag and piped in 1cm lengths
  5. add the mixed herbs and the cream
  6. remove the chilli
  7. adjust the seasoning before adding the pasta

 

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth, the founder of this group, who blogs over at Once Upon A Feast

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30 thoughts on “Recipe For Boudin Blanc And Mushroom Pasta

  1. Tandy, thanks so much for such a great dish, especially perfect for touch times like these. Enough to put a smile on anyone’s face. I’m very impressed with your homemade farfollini – I’m happy when I just make plain, straight pastas! Thanks for being such a super PPNer. I’m always excited when I see you join the party.

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    1. thanks for the lovely comment Ruth – I hate to miss out on PPN 🙂

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  2. Economy is in turmoil world wide – really scary and worrying for us all. A vicious circle for consumers and retailers! Everybody needs to try and do their bit so a great recipe for doing just that 🙂

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    1. I hope everyone carries on doing their bit so that we can prosper from a sense of community 🙂

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  3. Tandy, this pasta dish is just perfect for a weekday dinner.
    Hope you are having a great week 🙂

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    1. thanks Juliana, and may your week be awesome 🙂

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  4. Wow, Tandy, this pasta sounds heavenly. Great recipe. May I have a bowl?? 🙂

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    1. *sends a bowl over*. Thanks Caroline 🙂

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  5. Celi sent me, I’m reading her fun challenges post. So glad she did, this looks silky and simple. It’s just perfect.

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    1. thanks so much for the visit, and the comment! Hope to see you around here again 🙂

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  6. It’s scary when everyone around you starts struggling! I’ve definitely canned and frozen more food than ever before this year–and broke out some of my tomato sauce last night. Now I just need to tackle making my own pasta!

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    1. you won’t regret making your own pasta – it tastes so great!

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      1. Definitely going to check out pasta makers on Amazon and see if I can find something affordable 🙂 Or maybe add it to a Christmas wishlist…

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  7. Lovely recipe!!

    I don’teven want to think about business and how bad it is at the moment!

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    1. it is so scary Pink, I know a lot of companies are really struggling!

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  8. Pasta dishes are simply good old comfort food for me. I’m impressed that you make your own pasta dough; definitely a good way to save $$ and taste so much better. I’m cooking very simple these days too and honestly I enjoy these no frills dishes!

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    1. the simpler a pasta dish is, the better, and if I can make it from scratch I try 🙂

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  9. It really is tough times for us all – not fun!
    Scrumptious meal though.
    🙂 Mandy

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    1. it was a great meal!

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  10. It seems like it’s just getting tougher everywhere. Really like that you posted about using things up. In tune with the times. Fingers crossed for us all.

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    1. I have a few more ‘left over’ recipe ideas 🙂

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  11. I’m making a concerted effort to use what’s in the freezer too. And use up all those half tubes of face-cream in the bathroom!

    But I fear the recession has barely started here.

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    1. I have a few samples in my vanity cupboard that need using up! I found that the recession was not as bad in France as in the UK and Italy – probably because France has industry and tourism 🙂

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  12. Sometimes having to make economies makes us more creative…look at this gorgeous recipe for example. Hope things soon start to get better for all us!

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    1. thanks Tanya, I hope so too 🙂

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  13. I think we are all feeling the pinch these days.

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    1. it is quite scary Sue! How is the dude?

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  14. This recession is really terrifying, I am chasing July invoices and it seems I should give up hope on getting paid 🙁

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    1. I hope you do get paid! It is not right to have someone do work for them, and then not pay!

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