Sherried Mushroom Rotini

Inspired by the
Chicken Marsala Pastas
that I so often indulged in back in PA.

I felt like Sherry tonight
since I do not want the "redness" of the sauce
but like to keep the Marsala mushroom taste.

I am not using flour
(fattening as well)
to thicken the sauce
either,
rather let the
thin coating of the wine sauce
coat the pastas in its glossy glory
...

Fresh Sausage
No preservative and uncooked
boil in water till done,
cut into little sections just before
tossing it with sauce to retain moisture.

Sherried Mushroom Rotini

Rotini Pasta
cooked till done,
drain and set aside.

Heat pan with 1/3 olive oil,
1/3 vegetable oil & 1/3 butter mix
...

Add in shallots, chopped garlic
and 1 chopped small onion
then
saute the
pearl button mushrooms
(small size disappear into pasta
so it is not too visual to DH;
he does not like shrooms)
that is cut in halves.
Season with
Fresh ground seasalt & pepper
...

Brown everything good till the
"stinkies"
(onion, garlic & shallots)
are a bit crisped but not burnt or "dry out"
...

added spinach for the green at this point
both for looks & it is "healthy" for DH
(optional though)
add the cutup boiled sausage
....

add sherry wine
(1 Tbs for each person's serving,
I use 3/4 cup for 4)
add 2 cups chicken broth
and
reduce the sauce into no less than 1/2 what it was
...

Toss your cooked pasta into remaining liquid
You want it coated
but not drowning in the sauce.

Garnish with raw grape tomatoes
(keep the acidity of cooked tomatoes out of the sauce,
therefore
serve with the refreshing sweet raw grape tomatoes)
and Parmigiano cheese
of course!

Enjoy!

Mi S/O chilli

Fresh ground
Pepper & Seasalt
&
Garlic
is a must in my kitchen,
great start to my chili.

Pepper & Spice

See all the different spices?
We have white pepper,
paprika, cayenne pepper,
Mexican chili powder.
Korean chili powder,
(these ones are a mix of stuff)
Pepper flakes,
tabasco sauce,
jalapeno peppers
plus
some curry powder too!
"Say spicy?"

P.S. yes, it all goes into my chili meat browned in a pot

Beer

Yes, beer!
Yup, drink half of that
&
dump half that
into the chili pot.

Chili meat

Brown meat in olive oil,
and all the above mentioned dry ingredients,
and the jalapenos,
and the garlic...
Add Beer
then your drained canned beans
(Using red kidneys & pintos tonite)
canned tomatoes,

and then
...
My secret ingredient
that I googgled and does not find other recipes using
and being documented
...
I am Soooooo coining this ingredient for chili
...
and that is my namesake for this chili
the
"Miso"

(Japanese bean paste
"made from beans getit?",
add a scoop
and it ties in not only the beans,
it ties with your beer in a
match made in heaven.)

P.S. Yes and "I" thought of it! Ha!
DH ate it a few times already
but
document as of today!

Mi S/O chilli
(my significant other
a.k.a.
Miso chilli)

Served with
a fresh tossed garden salad with goat crumbles
and
Garlic toast
(I made this one with fresh garlic too)

***
Ha! Enjoy!