Creamy Mushroom Pasta with Caviar

timemed skillmed budgetmed

Caviar, fish egg/roe is known to be one of the most expensive ingredients in the world. Don’t feel intimidated just because of the addition of caviar into this dish, we don’t need the expensive version, you can even use the flying fish/salmon roe like those used in sushi.


Essential components:
• Pasta, cooked to al dente- I prefer non ribbon shapes for this
• Mushrooms, sliced
• Spring onion, sliced thinly
• Cream
• Vodka

From the pantry:
• Tomato ketchup (you can use 1 diced tomato if you want, but… convenience)
• Salt and pepper
• Oil
• Butter

• Cook the pasta in salted water
• In another pot/pan, add oil, butter, spring onion, and mushroom with a sprinkle of salt. Cook until the mushroom is well done and sweat away all of their liquid
• Lower the heat to as low as possible (move it off the burner if necessary) and add vodka and a splash of tomato ketchup- if your pan isn’t too hot it will not light on fire. Turn the heat back up and cook until most of the alcohol evaporates
• Add the cream, salt, and pepper, and let simmer so the cream is warm and reduced
• Add the cooked pasta, stir and let the sauce thicken even more, finish with a little bit more butter
• Turn off the heat, add caviar and more spring onion and fold them into the pasta to serve

Tips and thoughts:
• Adding high alcohol liquid to an extremely hot pan with hot oil is a surefire way to have the alcohol catch on fire- always adhere to simple precautions: have a lid ready in case fire happen, lower the heat when pouring vodka into the pan, and of course don’t panic, most of the time if you use only a splash of alcohol you can just let the flame die off on its own
• You want to really cook the mushroom. If the mushroom isn’t well done when you add the vodka, the mushroom may absorb the vodka and you’ll end up with a mushroom soaked vodka instead of the alcohol being burned off



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