at least once every week or so, i find a new recipe to try for dinner. i don't think there's ever been one that we've really hated, but there are always some that are just meh, of course. i don't know why exactly, but lately i've been into making cream sauces. not the best meals to be eating in the summer (hello mega calories!), and i think most people think of cream sauces as comforting and more of a fall/winter dish, but i've been giving them a whirl anyways.
saturday night, i made a mushroom parmesan cream sauce with linguine. the recipe was easy-peasy, and with a few modifications, i will definitely be making this dish again.
a few things:
a few things:
- the recipe calls for 3.5 cups of grated parmesan. that's a lot! i didn't really feel like spending $13.99 on the cheese alone, so i bought the 250g container and figured i would work with whatever amount that gave me. 2.5 cups is supposed to go in the sauce and the other 1 cup is supposed to go on top when each portion is plated. who needs 1 cup to top a couple plates?! i ended up getting 2 cups out of what we bought and that all went in the sauce. even that was plenty and i would cut that down further when i make it again.
- i found the sauce to be a tad bit runny, so the next time i would probably add about 1tsp of cornstarch to the cream before i add it to the pan just to thicken it up a bit.
- i don't think the whipping cream was necessary. next time i'll probably use a mix of 2% and half and half and i expect the end result to be the same.
had i actually looked at the nutritional information posted at the bottom of the recipe before i made this, i definitely would have switched out the whipping cream. one serving is nearly 1200 calories and 65 grams of fat. what?! i mean, there's no denying this is a good and rich dish, but wow.