Boudin Blanc And Mushroom Pasta

I am submitting this recipe for Boudin Blanc And Mushroom Pasta 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

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
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Boudin Blanc And Mushroom Pasta

Recipe For: Main Course
Cuisine: Italian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 100 g mushrooms sliced
  • 1 garlic clove chopped
  • 1 chilli cut in half
  • 250 mls vegetable stock
  • 30 mls port
  • 1 portion boudin blanc
  • 2.5 mls mixed herbs
  • 45 mls cream
  • Salt and freshly ground black pepper to season

Instructions

  • while your pasta is cooking heat the olive oil in a large frying pan
  • add the mushrooms, the garlic and the chilli
  • when the mushrooms are soft add the vegetable stock and the port
  • add the boudin blanc – I used a piping bag and piped in 1cm lengths
  • add the mixed herbs and the cream
  • remove the chilli
  • adjust the seasoning before adding the pasta

Click on the links for conversions and notes.

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30 thoughts on “Boudin Blanc And Mushroom Pasta

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

  2. 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!

  3. 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.

    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 🙂

  4. 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.

  5. 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!

  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!

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

  8. 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 🙂

  9. 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.

I would ♥ to hear from you (comments will only be visible once I reply)

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